Hello friends of our blog Paulina Cocina! Huevos rotos are a very versatile dish , which means they can be adapted to your personal tastes and preferences. You can add or change the accompaniments according to your preferences, creating different flavor combinations. Huevos rotos have equally important partners in world cuisine: potatoes.
We can say then that this dish, although clearly based in Madrid, can be made anywhere in the world.
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About the recipe for broken eggs
One of the first classes in cooking school is about eggs. If we think of something quick and nutritious, we think of scrambled eggs , and if we're going to treat ourselves, we go for fried eggs . Let's face it: eggs are a staple in our homes.
Although potatoes and eggs are the stars, some common accompaniments for huevos rotos include Serrano or Iberian ham, chorizo, Padrón peppers, mushrooms, caramelized onions, or spring garlic. We invite you to try them, experiment, and then tell us what you think.
From bars to gourmet cuisine
Huevos rotos have their roots in Spanish cuisine and are especially popular in the Madrid region . This dish is believed to have originated in Madrid bars in the mid-19th century as a quick and delicious option for working people.
At that time, the recipe was a little different from what became popular later. The potatoes were cut into thin slices or straw-shaped (thin strips) and fried until golden brown and crispy. The eggs were fried in the same pan and placed on top of the potatoes. It's a true fast food.
In the 1970s, Lucio Blázquez opened his restaurant in Madrid, Spain. The story goes that Lucio happened to serve huevos rotos , and from that moment on, he earned a reputation for serving some of the best huevos rotos in the city. In other words, he didn't invent them, but rather gave them the style the dish needed to elevate its status.
The history of broken eggs Casa Lucio style
According to the story, the recipe for huevos rotos at Casa Lucio came about by chance . Once, a customer ordered a potato omelet, but Lucio Blázquez didn't have enough eggs to make it. He decided to improvise and served the fried potatoes with the fried eggs on top. The customer was delighted with the result, and the dish quickly became popular.
5 distinctive features of Casa Lucio-style huevos rotos
This recipe for huevos rotos has certain characteristics that make it special, both in taste and appearance. Lucio's intention as a chef to refine a popular, homemade dish is clear. We've included them below for your reference, and why not, for you to keep in mind when creating your own recipe:
- Preparation : Casa Lucio-style scrambled eggs with potatoes are similar to the basic recipe, but with a few distinctive details. The potatoes are cut into thick slices and fried in abundant olive oil until tender on the inside and golden brown on the outside. The key is to achieve a creamy texture inside the potatoes.
- Eggs : At Casa Lucio, we use fresh, high-quality free-range chicken eggs. The eggs are fried in the same pan as the potatoes, ensuring that the whites are firm but the yolks are still runny.
- Presentation : In the Casa Lucio style, huevos rotos are presented on a large ceramic plate and served generously. A generous amount of fried potatoes is placed at the bottom of the plate and topped with the fried eggs.
- Salt : A characteristic of Casa Lucio-style huevos rotos is that they're seasoned with coarse salt flakes. This brings out the flavors of the potatoes and eggs, giving the dish a distinctive touch.
- Accompaniments : Casa Lucio-style huevos rotos con patatas are often served with high-quality Iberian or Serrano ham. This accompaniment adds a savory, savory flavor that pairs perfectly with the potatoes and eggs.
Recipe for scrambled eggs with potatoes, Casa Lucio style
As we've seen, this recipe has some peculiarities that we might not be able to replicate at home, such as using fresh free-range eggs. But we assure you the result will be delicious. Have no doubt about it, so get to work!
- Yield : 2 portions
- Preparation time : 40 minutes
Ingredients
- 4 chicken eggs
- 4 large potatoes, cut into thick slices
- Extra virgin olive oil
- Flake salt
- Iberian or Serrano ham (optional)
How to make scrambled eggs with potatoes, Casa Lucio style
- Heat plenty of extra virgin olive oil in a large frying pan over high heat.
- Add the potatoes to the hot oil and fry until golden brown and tender inside. Stir occasionally to ensure they cook evenly. This may take about 10-15 minutes.
- Meanwhile, in another pan, heat a little oil and fry the eggs one by one, making sure the whites are firm but the yolks are still runny.
- When the potatoes are done, remove them from the pan and place them on a large plate. Place the fried eggs on top of the potatoes.
- Sprinkle the potatoes and eggs with salt flakes to taste.
- Optional: add pieces of Iberian or Serrano ham on top of the eggs.
- Serve Casa Lucio's huevos rotos immediately while they are still hot.
