In Spanish tapas, what are huevos rotos served over?

In Spanish tapas, huevos rotos are served over fried potatoes.

Huevos rotos, meaning “broken eggs,” consist of fried eggs placed over fried potatoes and cut open so the runny yolks coat the potatoes. The dish is often finished with salt and may include ham, chorizo, blood sausage, or other additions. It is served in casual restaurants and tapas bars throughout Spain.

The appeal comes from the contrast between crisp or soft fried potatoes and the warm liquid yolk. Despite its simple ingredients, the dish depends on timing: the eggs are generally cooked shortly before serving so the yolks remain runny.

The name describes the serving action rather than a special egg variety. The eggs are broken over the potatoes at the table or immediately before eating. Recipes with ham are sometimes marketed as huevos rotos con jamón, but the core dish remains fried eggs over potatoes.