This savory combo of fried eggs with a runny yolk served over potatoes is a favorite served in bars and cafes around Spain, where it’s typically enjoyed as a lunch or a late-night snack after several rounds of drinks. The potato preparations vary—I’ve eaten versions of this dish made with French fries, boiled potatoes and even potato chips, but my favorite iteration is the one I’m sharing here with well-seasoned baby potatoes roasted in a hot oven with a generous amount of olive oil. The word “roto” means broken in Spanish and refers to the way you are meant to break the yolk, allowing the runny egg to flow onto the potatoes. A few slices of crispy jamón add the perfect hit of salt for a dish that strikes all the right notes at any time of day.
For the potatoes: Preheat the oven to 425 degrees F. Spread the potatoes and onions on a baking sheet and season with the smoked paprika, 1 teaspoon pepper and salt to taste. Drizzle with the oil and roast until the potatoes are tender and golden, 15 to 20 minutes.
Meanwhile, for the eggs and ham, place a small nonstick skillet over medium-high heat and coat the bottom with the oil. Place a fine-mesh sieve over a medium bowl. Once the oil is hot, add the torn slices of jamón serrano to the pan and fry until crispy, about 30 seconds per side. Remove to the sieve and set aside. Turn the heat off the oil, sprinkle in the paprika and crack the eggs in, swirling the pan around to allow the oil to brush over the whites. Use a spoon to baste the eggs with the oil until the whites are fully cooked and the yolks are just barely set, 3 to 5 minutes.
Divide the potatoes into two shallow serving bowls and top each with one of the eggs, a few slices of the crispy jamón and a drizzle of the paprika oil from the pan. Garnish with the parsley and crushed red pepper flakes and serve immediately.