Huevos Rotos (Broken Eggs)

We were supposed to be in Mallorca over the Easter holidays. We haven’t been in ages, first because of our new puppy, Charlie (thanks, stink breath... jk, we love youuu! ❤️), then we finally found someone to take care of the pooch and boom! Covid friggin’ 19 hits.

That island holds such a special spot in all of our hearts, but the kids felt it the most. They had been looking forward to it for so long. We really miss the food as well, especially this dish, Huevos Rotos, which translates into Broken Eggs. Crispy, oven baked french fries, served with Ibérico ham and sunny-side-ups with lacy edges. It reminds me of long days at “our” beach, having Huevos Rotos for lunch at the small restaurant there, the clink of a chilled bottle of crisp Rosado in the ice bucket, the kids already ordering ice cream at the ice cream stand while the grown ups linger over coffee… sigh… Maybe sometime in the fall, when this is all finally over. Until then I’ll be dreaming of mallorquin sunshine and cooking this for moral sustenance.

xoxo Donata



Ingredients

Serves 4


2 pounds (1 kg) golden yellow potatoes

2 tbsp chopped fresh rosemary

2 tsp coarse sea salt (more to taste)

Pepper to taste

4 eggs

12 slices of Ibérico or Serrano ham

Instructions


Preheat oven to 450 F (230 C). Line a baking sheet with parchment paper.

Scrub the potatoes. Slice into 1/4-inch (1 cm) wide sticks. Rinse the potatoes thoroughly with warm water and pat completely dry.

Place in a large bowl. Drizzle generously with olive oil and sprinkle with salt, pepper and chopped rosemary. Toss to coat, making sure the spices and oil are well distributed. Spread the potatoes out in a single layer on the prepared baking sheet.

Roast in the lower third of the oven for 15 to 20 minutes until golden brown. Remove the baking sheet from the oven. With a wide spatula, flip the potatoes over onto the other side, making sure they are in a single layer again. Place the pan back in the oven and continue baking about 5 to 10 additional minutes.

While the french fries are receiving their final roasting, warm 3 tablespoons of olive oil in a large skillet on medium to high heat. When the oil is hot, carefully crack 2 eggs into the pan (it’s better to work in batches! If you only have a small skillet, do one egg at a time). Fry for 2-3 minutes, depending on how done you like your eggs; definitely until you have a crispy, lacy edge and not too long, because you want the yolk to be runny enough to mingle with your french fries. Top with a a sprinkling of salt and pepper to taste. Remove the eggs from the pan and set aside.

Remove the french fries from the oven and either plate each portion separately or place on a big serving platter. Drape the ham on the french fries and top with the eggs. Break the yolks of the eggs, so the yolk runs into the potatoes. Serve immediately.



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