These Classic Spanish Potatoes and Eggs are what Spanish comfort food is all about. We’re talking potatoes that are fried in extra virgin olive oil until they’re lightly golden fried, then you finish them off with some sautéed onions, bell peppers, and garlic, and finally a poached egg.
Serve these potatoes as a side dish or even as a main course. They’re perfect for any meal of the day, from breakfast all the way through dinner. And always next to a crunchy baguette to mop up all that goodness from the poached egg.
To make this recipe, I used Yukon Gold potatoes. But you can use any potatoes you like. The most important thing is to make sure you slice all the potatoes into similar sizes. That way they all cook evenly.
TIPS & TRICKS to Make this Recipe: When poaching the eggs, make sure the water is at a simmer and not a boil. Otherwise, the water will break the eggs apart. I like to run the eggs through a fine sieve before poaching. This removes any watery egg whites, so you end up with beautiful poached eggs.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Classic Spanish Potatoes and Eggs
Classic Spanish Potatoes and Eggs | Patatas Panaderas con Huevos Poché
Ingredients
- 1/2 cup extra virgin olive oil 120 ml
- 3 potatoes 1.5 lbs / 700 grams
- 2 onions
- 6 cloves garlic
- 1 green bell pepper
- 4 cage-free organic eggs
- 1/2 tbsp white wine vinegar
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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While the oil is heating, cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a 1/4 inch)
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Add the sliced potatoes into the hot fry pan, mix them around so they're all coated in the olive oil, then mix every 4 minutes so they all evenly fry
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In the meantime, thinly slice the onion, thinly slice the green bell pepper, and thinly slice the cloves of garlic, then fill a sauce pan with some water, you want a 3 inch depth (8 cm), add in the white wine vinegar and heat with a high heat
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After cooking the potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through, remove them from the pan and set aside
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Now using the same pan lower the fire to a low-medium heat, then add in the sliced onion, bell pepper, and garlic, mix together, then mix every 2 minutes so everything evenly sautes
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While the vegetables are cooking, move back to the sauce pan, once the water comes to a boil, lower the fire to a low-medium heat, you want a simmer
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Crack the eggs one at a time into a fine sieve, this is to remove any runny whites, then transfer them into individual bowls
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Using a whisk, create a whirlpool in the sauce pan, then gently add in one of the eggs, poach the egg for 3 to 4 minutes or until the whites are set but you still have creamy yolks, transfer the poached eggs into a dish with paper towels as you finish each one
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After cooking the vegetables for about 10 to 12 minutes and they're lightly sauteed, add the fried potatoes back into the pan, season everything with sea salt & black pepper and gently mix together
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Transfer the potatoes into serving dishes, then top each one off with a poached egg, season the egg with sea salt & black pepper and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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