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Huevos Rotos “Broken Egg” with Iberico Ham

Huevos Rotos “Broken Egg” with Iberico Ham

Served at taverns across Spain, this incredibly simple recipe with egg, potatoes and Iberico ham can be enjoyed any time of the day.

Huevos Rotos “Broken Egg” with Iberico Ham

Ingredients (Serves one):
Egg 1 pc
Baked potato wedges 15 pc
Eiriz Iberico Bellota Ham 36 months 8 slices
Olive oil For cooking
Salt and ground black pepper To taste

1. Place potato wedges on a flat plate and season with salt. Set aside.

2. Fry egg in olive oil on medium heat until egg white is no longer transparent. Place fried egg over potato wedges. Season with salt and pepper.

3. Put slices of Iberico ham on top of the egg and leave them for 2 to 3 minutes for the fats to melt and for the aroma of the ham to be released.

4. Just before eating, break the egg and mix well with potatoes and ham. Enjoy!


Artisanal Cheese vs. Industrial Cheese

There are so many cheeses on the market. Some are mass-produced “industrial” cheese, while others are considered rare and “artisanal”, but how are they different?

 Artisanal Cheese:
- Delicate procedure
- Produced in small quantities by hand
- Has ageing potential and more complex flavours that change over time
- Usually made with unpasteurised milk (the milk was heated at 37°C to 40°C for 12 to 16 seconds)
- Shorter shelf life 

Industrial Cheese: 
- More readily available
- More consistent in flavour and appearance
- Made with pasteurised milk (the milk was heated at 65°C to 72°C for 12 to 20 seconds)
- Longer shelf life  

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