Spanish Huevos a la Gallega | Spain’s BEST-KEPT Potato & Egg Recipe

These Spanish potatoes and eggs, known as huevos a la Gallega, are one of Spain’s most underrated recipes. We’re talking a ton of great flavors, simple everyday ingredients, and all done in a little over 30 minutes. Serve it for breakfast or even for a light dinner, next to a garden salad and a crunchy baguette.

To make this recipe, it’s important to use waxy potatoes. As they hold their shape better when being boiled. I used yukon golds, but you can also use new potatoes, golden delight, or even red potatoes. I also peeled the potatoes, if you prefer, you can leave the skins on.

What truly flavors this dish is the extra virgin olive oil and the sweet smoked Spanish paprika. Make sure to use the good stuff here, as it makes all the difference. And if you want a spicy kick, a dash of crushed red pepper will do the trick.

TIPS & TRICKS to Make this Recipe: You want to boil the slices of potato until they are just al dente. If you overboil them, they will start to break apart. You can serve this dish warm, at room temperature, or even chilled. It will hold for up to 2 to 3 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make these Spanish Huevos a la Gallega

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Spanish Potatoes and Eggs | Huevos a la Gallega

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 231 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 6 large eggs
• 2 waxy potatoes (such as yukon golds)
• 1 bay leaf
• dash sweet smoked Spanish paprika
• drizzle extra virgin olive oil
• chopped chives for garnish
• sea salt & black pepper

Instructions

1. Add the eggs into a saucepan, fill with water, just enough to cover the eggs, heat with a high heat

2. Once it comes to a boil, place a lid on the saucepan, and turn off the heat, let the eggs sit for exactly 10 minutes to end up with perfectly hard-boiled eggs

3. In the meantime, cut the potatoes (peeled) into rounds that are 1/2 inch thick (1.25 cm), then add them into a stockpot, all in a flat layer, and fill with water, just enough to cover the potatoes, then season generously with salt, add in the bay leaf, and heat with a high heat

4. While the potatoes are cooking, move back to the eggs, after letting them sit for exactly 10 minutes and they're hard-boiled, transfer them into a bowl with iced water

5. Once they're cool enough to handle, peel the eggs, and then cut each one vertically into 3 evenly sized pieces

6. About 15 to 20 minutes after turning on the heat on the potatoes, and they are just cooked through (you can always pierce them with a toothpick; you want them al dente, otherwise they will start to break apart), transfer the potatoes (using a slotted spoon) into a dish with paper towels

7. To assemble the dish, place some of the slices of potato into a serving dish, all in a single layer, then season with salt, pepper, and a dash of paprika, then place a piece of hard-boiled egg over each potato, and season with salt, pepper, and a dash of paprika, then drizzle everything with a kiss of olive oil, and top off with chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Smoked Paprika I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)

Nutrition Facts

Spanish Potatoes and Eggs | Huevos a la Gallega

Amount Per Serving

Calories 231 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 246mg82%

Sodium 113mg5%

Potassium 576mg16%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 2g2%

Protein 10g20%

Vitamin A 365IU7%

Vitamin C 9mg11%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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