Spice up your brunch with a classic recipe for huevos rotos

If you're finding your weekend breakfast a tad formulaic, it doesn't have to be. Especially not with this recipe from Brindisa Tapas Kitchens

Huevos rotos from Brindisa Tapas Kitchen

Serves 1

Preparation time 10 mins

Cooking time 20 mins

If you headed to Spain at breakfast time (that's around lunchtime for you and me), you'd find Spaniards helping themselves to leisurely bowls of tapas before going about their day. This tapa's got the hallmarks of your favourite breakfast – potatoes, sausage and eggs – but with an identifiably Spanish twist. See below for a cracking recipe from London tapas king Brindisa.


  • 2 large eggs
  • 50g Iberico sobrasada
  • 200g potatoes
  • Chives
  • Salt
  • Pepper
  • Extra virgin olive oil


  1. Peel the potatoes and cut into slices no thicker than 3mm. Fry them potatoes in a pan with olive oil. Once they're fried, drain them and dry them with kitchen towel.
  2. In a pan with a teaspoon of oil, heat the sobrasada, add the fried potatoes and stir. Remove and place in a bowl. In the same pan, add another teaspoon of oil and fry the eggs slightly. Once lightly fried add them to the bowl and combine with the potatoes and sobrasada. It should be juicy.
  3. Place on a plate and sprinkle with chopped chives, adding salt and pepper to taste.

By Josep Carbonell, Executive Chef, Brindisa Tapas Kitchens; brindisatapaskitchens.com

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