Huevos Estrellados (Madrid-style Eggs and Potatoes with Ham)
Heuvos estrellados is a classic Spanish recipe that uses just 5 ingredients: Eggs, potatoes, olive oil, salt, and ham. In the culinary capital of Spain, Madrid, you’ll find this super easy-to-make recipe served as a tapas day or night. Come the winter months, this is the perfect recipe to cook up for comfort food and best of all can be easily made in under 30 minutes!
Tapas for 4 people
Good on its own!
What you’ll need to make huevos estrellados
- Olive oil
- Good quality Jamon Iberico (or Serrano ham is ok)
- 1 large 12-inch/30cm frying pan
- 1 large colander (for draining the potatoes)
What is huevos estrellados?
Huevos estrellados is a classic Spanish tapas dish made with scalloped potatoes and topped with jamon and pan-fried eggs in olive oil. Huevos estrellados is particularly popular in Spain’s capital, Madrid, where it is most commonly served with french fries and the eggs lightly fried with a runny yolk.
Depending on where you sample huevos estrellados, serrano ham, or even thin slices of Jamon Iberico are used. Find out the different types of Spanish ham. No matter where you try this famous tapas dish, it is always served piping hot immediately after plating.
Why huevos estrellados is so good!
The beauty of this classic tapas staple is in it’s simplicity. There’s no need for any fancy equipment, nor do you need to rummage around town trying to find ingredients. To make huevos estrellados, all you need is:
- Olive oil
With just a few simple ingredients, this easy-to-make tapas dish is the ultimate comfort food and can be served at any time of the day. In fact, heuvos estrellados is also great as a main meal, and the perfect lazy dinner, easy lunch, or even tasty breakfast that can be whipped up in under 30 minutes!
What’s the difference between huevos rotos and huevos estrellados?
Both dishes are tapas dishes that use potatoes with ham eggs. The main difference between the two is how the potatoes and eggs are prepared.
Huevos rotos is often prepared using scalloped potatoes that are pan-fried in the same manner as you would make a tortilla Española (in a frying pan with lots of olive oil). The eggs are also scrambled, rather than fried like they are in huevos estrellados.
Huevos estrellados is a classic Madrid tapas and is most commonly found served with french fries, although this does vary from one tapas restaurant to the next. Check out our Madrid foodie guide including 4 free tapas walking tours through Madrid.
Every household in Spain will have its own take on what is the best huevos estrellados recipe. For this recipe, we will use scalloped potatoes, however, you could easily substitute scalloped potatoes with pre-made frozen french fries and deep fry them yourself.
Huevos estrellados (Madrid-style eggs and potatoes)
- 1 large 12-inch (30cm) frying pan with deep sides of around 2-3 inches (5-8cm)
- 1 colander (to drain the oil from the potatoes)
- 4 eggs free range eggs at room temperature is best
- 2 large potatoes
- 100 g/3.5oz. of good quality ham Jamon Iberico or serrano hamare both good options
- 150 ml of extra virgin olive oil enough to cover your potatoes
- Salt and pepper to taste
Step 1 - Prepare the potatoes
- First, peel and scallop your potatoes. Try to make the scallops around 1/8th of an inch thick (5mm).2 large potatoes
- Next, heat up the olive oil in the frying pan on medium-high heat. Once the oil is hot (but not smoking), carefully add the scalloped potatoes and make sure the potatoes are covered with oil so they cook evenly. Pan-fry for around 10-15 minutes on medium-high heat turning the potatoes occasionally (carefully fold so they don’t break up).150 ml of extra virgin olive oil, 2 large potatoes
- Once cooked, strain off the excess oil by adding them to a colander with a bowl below. Then, transfer the potatoes to your final serving plate or bowl.
Step 2- Add ham and eggs
- Next, with the same pan you used to cook the potatoes (there should be plenty of oil in there already), turn the heat to medium, and pan-fry the eggs for a few moments. Try to keep the yolk slightly runny.4 eggs
- Add a layer of ham to your potatoes.100 g/3.5oz. of good quality ham
- Once the eggs are cooked, transfer them on top of the ham and season with a bit of salt to taste. Serve immediately while still piping hot.Salt and pepper to taste
Huevos estrellados cooking Tips and FAQs
Is huevos estrallados easy to make?
Yep, super easy! No special cooking skills are required and this recipe is perfect for beginners in the kitchen. Some care is required with pan-frying the potatoes and transferring the oil but that’s about as tricky as this recipe gets.
How long do huevos estrellados take to make?
- Prep time: 5 minutes
- Cook time: 15-20 minutes
- Total time: 25 minutes
Can huevos estrellados be made vegetarian?
Yes, simply omit the ham and replace it with some cooked mushrooms and you’ve got a quick and easy tapas or meal that’s suitable for vegetarians.
What’s the difference between huevos estrellados and huevos rotos?
Both dishes are classic Spanish tapas recipes that use potatoes, eggs, and ham. The main difference is huevos estrellados typically has fried eggs but huevos rotos is more like scrambled eggs.
‘Huevos Rotos’ literally translates to broken eggs, and a more scrambled egg cooking method is used giving the dish its namesake. When serving huevos estrellados, you also pan-fry the eggs and keep the yolk runny so the yolk can be broken once served.
Can leftover huevos estrallados be stored?
You can store any leftovers in an airtight container in the fridge for a maximum of 24 hours. Given the use of eggs in this recipe, any longer may be risky. The potatoes will go soggy though, so this dish is really best served fresh.
Looking for some more tasty tapas recipes?
- Roasted potatoes with chorizo and thyme - this is simply chorizo, potatoes, onion, and herbs and spices, and simply delicious.
- Catalan roasted vegetables (escalivada Catalana) - the focus is on eggplant, red bell pepper, and onion, which are simmered down with herbs and spices until they're soft and gooey.
- Spiced cheese pate (almogrote) - from the Canary Islands, this incredible invention is important for any cheese lover out there.
- Spanish mussels in a rich tomato sofrito sauce - the sofrito sauce is out again and it also works wonders with mussels.
- Olive tapenade (vegan recipe) - this is a vegan version of the typical recipe so great to serve at parties or enjoy alone smeared over some bread.
- Shrimp in a Cava bath (prawns in sparkling wine) - literally shrimp marinated in sparkling wine with a little bit of paprika and salt, then fried and ready to devour.
- Blue cheese and sherry spread - you only need 2 ingredients to make this but the flavor combo works so well together it tastes much more complex.
- Anchovy and red pepper (capsicum) spread - this spread has some very bold flavors and colors to boot!
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