Golden potatoes, runny eggs, and generous slices of Jamón Serranía. Put them all together and you have Huevos Rotos, the Spanish dish that makes a very convincing case for keeping dinner simple. Crispy potatoes meet perfectly runny yolks and salty Jamón in a plate made for breaking, sharing, and scooping up with plenty of good bread.

Ingredients:

• 1½ lbs Yukon Gold potatoes
• 4 large eggs
• 4 oz Jamón Serranía
• ¼ cup olive oil, plus more for frying
• ¼ cup caramelized onions
• Flaky sea salt
• Freshly ground black pepper
• Fresh parsley, chopped, optional
• Crusty bread, for serving
  

Directions:

1. Prep the potatoes. Peel the potatoes, if desired, and cut them into roughly ½-inch pieces.
2. Get them golden. Heat a generous layer of olive oil in a large skillet over medium-high heat. Add the potatoes and cook for 10–15 minutes, turning occasionally, until golden and crisp on the outside and tender inside.
3. Season. Transfer the potatoes to a plate lined with paper towels and season with flaky sea salt.
4. Fry the eggs. Add a little more olive oil to the skillet if needed. Fry the eggs until the whites are set and the yolks are still beautifully runny.
5. Build the plate. Pile the crispy potatoes onto a serving platter and layer the Jamón Serranía over the top. Add the fried eggs.
6. Break it up. This is the important part. Cut into the eggs so the runny yolks spill over the potatoes and Jamón, then gently break everything together.
7. Finish + serve. Season with black pepper and fresh parsley, if using. Serve hot with plenty of crusty bread for scooping up every last bit.