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Fried eggs broken over crisp potatoes at the table.
Spain · Runny, Crispy · Easy · Researched
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2
Deep frying pan · Slotted spoon · Kitchen paper · Wide serving plate
Ingredients
- 3 large eggs
- 500 g potatoes, peeled and cut into 1 cm chips
- 250 ml olive or neutral frying oil, most left in the pan
- ½ tsp salt
- 40 g thinly sliced jamón, optional
Method
Dry the potatoes
Rinse cut potatoes and dry thoroughly with a clean towel. Warm oil in a deep pan over moderate heat.
Look for: No surface water remains on the potatoes.
Fry until tender
Add potatoes carefully in batches. Fry for about 12–15 minutes, turning, until tender. Lift out briefly, raise the heat slightly, and return for 3–5 minutes to colour.
Look for: The inside is tender and the outside golden.
Cook the eggs
Drain potatoes, season, and spread on a plate. Leave 2 tbsp oil in the pan, storing the rest safely once cool. Fry eggs for 2–3 minutes, setting every white.
Look for: Whites are set and yolks remain soft.
Break over the potatoes
Slide eggs onto the potatoes, add optional jamón, and cut across the yolks so they dress the chips. Serve at once.
Safety: For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.
Look for: Yolk runs onto the hot potatoes.
Equipment & heat
Equipment & heat
All hob types work with compatible cookware. Moderate oil heat cooks the potato interior; a hotter finish crisps it. Never use induction boost on a pan of oil. Dry potatoes and avoid overcrowding. Do not leave frying unattended.
Nonstick: Use a pan rated for frying. A steel pan is preferred for the potatoes.
Troubleshooting
Troubleshooting
Dark chips with hard centres need lower heat and a longer first fry. Soggy chips need smaller batches and a hotter final fry.
About this version
About this version
This version uses chips and optional jamón. Other Spanish versions use sliced potatoes or different cured meats.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.