Spain on a Fork > All Recipes > Main Dishes > GARLIC Potatoes with Fried Eggs | BRUTALLY Delicious & Easy Recipe
All Recipes, Main Dishes / February 12, 2024

GARLIC Potatoes with Fried Eggs | BRUTALLY Delicious & Easy Recipe

These GARLIC Potatoes with Fried Eggs, known in Spain as Patatas al Ajillo con Huevos Fritos, are what comfort food is all about. We’re talking golden fried potatoes in extra virgin olive oil, perfectly fried eggs and a delicious garlic & parsley sauce to take things to the next level.

GARLIC Potatoes with Fried Eggs
To make this dish, I used yukon gold potatoes. But you can use any potatoes you like. For the eggs, I used cage-free organic eggs. Any kind of eggs can be used here. But you know the old saying, on recipes this simple, the higher the quality of the ingredients the better the overall flavor.

GARLIC Potatoes with Fried Eggs
What really flavors this dish is the oil. I used a great extra virgin olive oil from Spain (10% off your order with coupon ONAFORK). Which truly gives this dish that authentic Spanish touch. To make the garlic & parsley sauce, I used a mortar & pestle. You can also use a food processor or handheld blender.

GARLIC Potatoes with Fried Eggs

TIPS & TRICKS to Make this Recipe: Important to leave the skins on the cloves of garlic. This way they don’t brown, which will give them a bitter flavor. When I removed the potatoes from the pan, I added them to a bowl with paper towels. This is to remove any excess oil.

GARLIC Potatoes with Fried Eggs

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make GARLIC Potatoes with Fried Eggs

GARLIC Potatoes with Fried Eggs
5 from 1 vote

GARLIC Potatoes with Fried Eggs

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 510 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/2 cup extra virgin olive oil + 2 tbsp 120 ml + 30 ml
  • 2 1/4 lbs potatoes 1 kilogram
  • 4 cage-free organic eggs
  • 1 head garlic + 2 extra cloves
  • 4 tbsp chopped fresh parsley 15 grams
  • sea salt & black pepper


  1. Cut the potatoes (peeled) into bite-size pieces that are 2 cm (3/4 inch) thick, separate the cloves from the head of garlic and cut a slit on each clove, making sure to leave the skins on

  2. Heat a large fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

  3. After a couple of minutes add in the chopped potatoes and cloves of garlic, mix the ingredients so they're all coated in the olive oil, then mix every 3 to 4 minutes

  4. In the meantime, add 2 cloves garlic roughly chopped into a mortar, along with 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil and mix together, set aside

  5. After cooking the potatoes for 20 to 25 minutes and they're golden fried all around, remove the potatoes and garlic from the pan and transfer into a bowl with paper towels (reserving the oil in the pan), then remove the paper towels and add in 2 tbsp (8 grams) chopped fresh parsley and a pinch of sea salt, toss together, then transfer everything into a large serving dish

  6. Using the same pan with the same heat, crack in the eggs, fry them to your favorite style, I cooked them the Spanish way, just let them sit there for 1 to 2 minutes without moving, then splash some of the oil over the eggs and then remove from the pan

  7. Add the eggs over the potatoes, season with sea salt & black pepper and then top off with the garlic and parsley sauce, serve at once ,enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts
GARLIC Potatoes with Fried Eggs
Amount Per Serving
Calories 510 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 21g
Cholesterol 164mg55%
Sodium 372mg16%
Potassium 1185mg34%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 2g2%
Protein 11g22%
Vitamin A 580IU12%
Vitamin C 58mg70%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Pauline Lew

    5 stars
    I wanted to use up the Yukon potatoes I had left and came across your recipe. I’m so glad I made it. Loved the garlic which added another level of flavour. It’s a simple recipe of eggs and potatoes but the taste was simply delicious. Thank you for another great recipe 😍

    22 . Mar . 2024
    • Spain on a Fork

      Happy to hear that!!! Much love 🙂

      22 . Mar . 2024
  2. Viv

    Sounds great! Do you ever take the peel off the garlic cloves or does it soften and become edible? Thanks!

    24 . Feb . 2024
    • Spain on a Fork

      Yes! This is why you cut a slit on the cloves of garlic, so you can easily slip them off and eat! Much love 🙂

      25 . Feb . 2024

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