Spain on a Fork > All Recipes > Main Dishes > The ICONIC Spanish Huevos Estrellados from Casa Lucio in Madrid
All Recipes, Main Dishes / November 27, 2020

The ICONIC Spanish Huevos Estrellados from Casa Lucio in Madrid

Today, I´m going to show you how to make the Iconic Spanish Huevos Estrellados from Casa Lucio. This dish is basically fried potatoes in extra virgin olive oil, topped off with fried eggs and then you cut the yolks open so they drip into the potatoes. Truly, one of the best potato & egg dishes that hail from Spain.

Now, Casa Lucio is a restaurant in Madrid. They are known for making some of the best authentic Spanish food, not only in madrid, but in all of Spain. These huevos estrellados are one of their flagship dishes, and with one taste, you will know why.

This is Spanish comfort at its best. But the past part? It´s made with just a couple ingredients and it´s super easy to make. The secret here? Use the highest-quality ingredients. Specially a great Extra Virgin Spanish Olive Oil. This is what flavors the entire dish.

TIPS & TRICKS to Make this Recipe: I used yukon gold potatoes, but you can also use new potatoes or golden delight. Basically, any potato that is not high in starch. When you fry the potatoes, you just want a light crisp on the outside, you don´t want them extra-crispy. So be sure to fry them in a medium heat.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make The ICONIC Spanish Huevos Estrellados from Casa Lucio in Madrid

4.88 from 8 votes

The ICONIC Spanish Huevos Estrellados from Casa Lucio in Madrid

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 3 medium sized yukon gold potatoes
  • 1 cup extra virgin olive oil 250 ml
  • 3 cage-free organic eggs
  • fine sea salt
  • fresh parsley


  1. Peel & wash 3 medium sized yukon gold potatoes, cut the ends of each potato so you can easily stand them up vertically, cut each potato into vertical slices that are a 1/4 inch (.635 cm) thick, then cut each slice into 1/4 inch thick cuts to end up with french fry style potatoes, add the cut potatoes into a large bowl, fill with cold water to 1/2 inch above the potatoes

  2. After 30 minutes drain the potatoes into a strainer, rinse under cold running water, transfer the potatoes into a dishcloth, make sure they´re all in a single layer and pat them completely dry

  3. Heat a large fry pan with a medium heat and add in 1 cup of extra virgin olive oil

  4. After 4 minutes add half the potatoes into the pan, make sure they´re all in a single layer, after 8 minutes gently mix the potatoes around so they´re all evenly frying, after a total cooking time of 12 to 13 minutes they should be perfectly cooked, slightly crisp on the outside with a soft interior, remove from the pan and transfer to a dish with paper towels, cook the other half of the potatoes in the same way, once they are all cooked, season the potatoes with sea salt

  5. Using the same pan with the same heat, fry 3 eggs, one at a time, just let the egg sit in the hot olive oil for 45 seconds, then splash the hot olive oil with a spatula over the top of the egg for about 10 seconds, careful not to over-cook the egg yolk, remove the egg from the pan, continue to cook the other eggs in the same way, once they are all cooked season the eggs with sea salt

  6. Transfer the fried potatoes into a large serving dish, add the fried eggs over the potatoes, in a single layer, using a spoon and a fork cut the eggs open so the yolk runs over the potatoes, sprinkle with fresh parsley, enjoy!

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  1. Monikamcd

    5 stars
    This recipe is excellent! While I think I need to make it a few more times before mastering it, it really captures the essence of the original huevos estrellados from Casa Lucio. I didn’t think I’d ever come close to that amazing dish again without returning to Madrid.
    Resist the urge to cook the eggs longer than 45 seconds, even though they will look far from edible at that point.

    05 . Sep . 2021
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      05 . Sep . 2021

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