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Ovos rotos: recipe illustration
Everyday meals

Ovos rotos

A simple, comforting dish from the Algarve: potatoes fried in thin slices, then beaten eggs poured over and broken up with a spoon, just set. A classic family lunch, soft and tender.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

418 kcal per serving

Protein
13.1 g
Carbohydrates
26.1 g
of which sugars
2.6 g
Fat
28 g
of which saturated fat
5.2 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into thin slices about 2 mm thick, then dry them thoroughly.
  2. Heat the olive oil in a large frying pan and fry the potatoes over medium heat for 10 to 12 minutes, turning them, until golden and tender.
  3. Add the finely sliced onion and let it soften for 3 minutes with the potatoes.
  4. Beat the eggs in a bowl with salt and pepper.
  5. Pour the eggs over the potatoes and stir gently with a spatula, breaking the eggs into pieces, to get a soft texture that's still a little runny.
  6. Remove from the heat as soon as the eggs are set but still glossy, sprinkle with parsley and serve immediately.

Variations and tips

With leftovers. Add diced bacon or leftover chouriço with the onion for a more filling dish.

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Original Ecomely recipe.