GARLICKY Potato and Egg Scramble | CLASSIC One-Pan Recipe from Spain

This Garlicky Potato and Egg Scramble, known as un Revuelto de Patatas con Huevos Y Ajo, is what Spanish comfort food is all about. We’re talking a ton of flavors, simple everyday ingredients, and done in a little over 30 minutes. Perfect for breakfast, lunch, or dinner, and always next to a crunchy baguette.

To make this recipe, I used yukon gold potatoes. But you can use whatever type of potatoes you like or whatever you have on hand. I did peel the potatoes, as that is how this dish is typically made, but if you prefer, you can leave the skins on the potatoes.

As for the eggs, I used cage-free organic eggs. But once again, you can use whatever type of eggs you like. But like I’ve told you in the past, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.

TIPS & TRICKS to Make this Recipe: This dish is best served warm. If you have leftovers, you can store them in an airtight container and add them to the fridge for up to 3 days. Just gently reheat until just warm; otherwise, the eggs will get rubbery.

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 this GARLICKY Potato and Egg Scramble

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GARLICKY Potato and Egg Scramble | Revuelto de Patatas con Huevos y Ajo

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4

Calories 429 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 2 1/4 lbs yukon gold potatoes 1 kilogram
• 1 head garlic
• 4 cage-free organic eggs
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, cut the potatoes (peeled) into small 1/4 inch thick (.635 cm) bite-sized pieces and remove the skins from the cloves of garlic

3. Add the chopped potatoes and cloves of garlic into the hot fry pan, mix together so all the ingredients are coated in the olive oil, then mix every 3 to 4 minutes that way everything evenly cooks

4. While the potatoes and garlic are cooking, crack the eggs into a bowl, season them with sea salt & black pepper

5. After about 25 minutes and the potatoes are golden fried, you can always pierce them with a toothpick to ensure they are done, remove the pan from the heat and drain everything into a colander with a heat-proof bowl underneath (discard the oil, you can use it on future recipes)

6. Heat the same pan with a medium heat, add in the potatoes and garlic, and season with sea salt & black pepper, gently mix together, then add in the eggs, mix continuously for 2 to 3 minutes or until the eggs are just cooked through, remove the pan from the heat

7. Transfer into serving dishes and garnish with fresh parsley, 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

GARLICKY Potato and Egg Scramble | Revuelto de Patatas con Huevos y Ajo

Amount Per Serving

Calories 429 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 164mg55%

Sodium 79mg3%

Potassium 1163mg33%

Carbohydrates 47g16%

Fiber 6g25%

Sugar 2g2%

Protein 11g22%

Vitamin A 243IU5%

Vitamin C 52mg63%

Calcium 68mg7%

Iron 3mg17%

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

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