Huevos Rotos

Huevos Rotos literally means "broken eggs" — the whole dish is built around breaking the yolks at the table and letting them run down through the hot chips.

Choose your topping based on the rest of the spread: prawns if seafood is already well covered, jamón or chorizo if it isn't.

Ingredients

• 600g potatoes, peeled and cut into thick chips
• Vegetable oil, for frying
• 4 large eggs
• 100g jamón Serrano, sliced, or chorizo, sliced, or prawns, peeled (your choice of topping)
• Sea salt, to taste
• Olive oil, for the prawns if using

Method

1. Heat about 3cm of vegetable oil in a deep pan to 180°C. Fry the potato chips in batches for 6–7 minutes until golden and cooked through. Drain and season with salt.
2. If using prawns, sauté them quickly in a little olive oil with a pinch of salt until just pink, about 2 minutes.
3. Fry the eggs in a separate pan in a little oil over medium heat, until the whites are set but the yolks are still completely runny.
4. Pile the hot chips onto a plate, lay the eggs on top, then scatter over your chosen topping — jamón, chorizo or prawns.
5. Break the yolks at the table so they run down through the chips. This is the whole point of the dish.