Huevos Rotos con Jamon Iberico is one of our favorite tapas dishes growing up in Spain, perfect as an appetizer and finger food for occasions like watching El Clásico (famously coined terms for the soccer match between Barcelona and Real Madrid), or the American Super Bowl.

The classic recipe uses freshly cut potatoes but in our recipe, we prefer to use baked Tater Tots instead, which is an easy to prepare and mess free alternative.

Huevos Rotos in Spanish literally means “Broken Eggs”, and it refers to the yoke running down over Jamon and the tots when you are digging into the yoke, which is delicious.

The key is to serve this dish hot while the yoke is still running, with a healthy pinch of salt and finely diced chives. Que Aproveche!

Ingredients:

• 2 eggs
• 1 cup olive oil
• Baked Tater Tots
• Sea salt, to taste
• 1/4 cup finely diced chives
• 4 ounces Mercado Famous Jamon 50% Iberico

Directions:

Step 1: In a skillet, heat the olive oil over medium heat. Once hot, crack the eggs into the skillet and fry them over-easy. While cooking, carefully baste the eggs with the hot oil to ensure even cooking and to keep the yolk runny.

Step 2: While the eggs are cooking, prepare the baked Tater Tots according to the package instructions. Once cooked, arrange them on a serving plate.

Step 3: Once the eggs are cooked to your liking, carefully transfer them onto the baked Tater Tots.

Step 4: Sprinkle a generous pinch of sea salt over the eggs and Tater Tots.

Step 5: Next, tear the Jamon 50% Iberico into bite-sized pieces and scatter them over the platter

Step 6: Finally, sprinkle with diced chives for a burst of freshness.

Serve immediately and enjoy your American twist on this classic Spanish tapas dish!