How to Make 4 AFFORDABLE Spanish EGG Dishes
Everybody loves simple dishes that pack a ton of flavor and don´t break the bank. In this post, I will show you exactly that: How to make 4 affordable Spanish egg dishes. All these dishes are loaded with flavors, use inexpensive ingredients and each one is done in 30 minutes or less.
My favorite thing about these four dishes is the simplicity of them. We are talking about the must humble & simple ingredients you can think of. But when combined together, create an extraordinary dish that will blow you away.
To make these recipes, you can use whatever type of eggs you want. However, I do recommend you use cage-free organic eggs. Yes, they are more expensive, but in the end, the flavor of the eggs are SO MUCH BETTER.
TIPS & TRICKS to make these recipes: When adding potatoes into the oven, add them on top of parchment paper vs foil paper. That way they don´t stick and break apart when you remove them. Remember to season your eggs after cooking them, this brings out the best flavor in them.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
If you enjoy what I do here on Spain on a Fork, consider joining me on Patreon.
Watch the Video Below on How to Make 4 AFFORDABLE Spanish EGG Dishes
How to Make 4 AFFORDABLE Spanish EGG Dishes
Ingredients
FOR THE FLAMENCO STYLE EGGS
- 1/4 cup extra virgin olive oil
- 1 medium yukon gold potato
- 2 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked Spanish paprika
- 1 tsp sherry vinegar
- 15 oz can diced tomatoes
- 1/4 cup frozen peas
- 1 egg
- sea salt
- black pepper
FOR THE SCRAMBLED EGGS WITH ASPARAGUS
- 2 tbsp extra virgin olive oil
- 10 stalks fresh asparagus
- 2 cloves garlic
- 4 eggs
- sea salt
- black pepper
FOR THE CRISPY FRIED EGGS WITH OVEN BAKED FRIES
- 3 tbsp extra virgin olive oil
- 2 medium size yukon gold potatoes
- 4 eggs
- 1/4 tsp sweet smoked Spanish paprika
- sea salt
- black pepper
FOR THE SPINACH OMELETTE WITH TOMATOES
- 1 tbsp extra virgin olive oil
- 2 cups spinach
- 1 clove garlic
- 3 eggs
- 1 tomato
- sea salt
- black pepper
Instructions
-
To make the Flamenco Style Eggs, cut 1 potato into 1/2 inch pieces, add them to a bowl, pour in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a saucpan with a medium heat and add in a generous tbsp of extra virgin olive oil, 2 minutes later add in 1/2 onion finely diced and 2 cloves garlic finely minced, mix with the olive oil, 3 minutes later add in a generous 1/2 tsp of sweet smoked paprika and quickly mix together, then add in 1 tsp of sherry vinegar and continue to mix, then add in one 15 oz can of diced tomatoes, a 1/4 cup of frozen peas and season everything with sea salt & black pepper, mix until well combined and lower the fire to a low-medium heat, meanwhile heat a small fry pan with a medium-high heat and add in 2 tbsp of extra virgin olive oil, after 4 minutes add an egg into the pan, tilt the pan and using the back of a spatula splash the hot olive oil on top of the egg, after 30 to 45 seconds and the egg whites are cooked but the egg yolk is still creamy, remove the egg from the pan and set aside, 20 minutes after adding the potatoes into the oven they should be perfectly roasted, take them out and transfer them to a shallow bowl, pour in the tomato sauce over the potatoes and top off with the fried egg, garnish with freshly chopped parsley
-
To make the Scrambled Eggs with Asparagus, cut 10 fresh stalks of asparagus into 1-inch pieces, discarding about 2 inches from the bottom, finely mince 2 cloves of garlic and crack 4 eggs into a large bowl and beat them well, heat a nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the pieces of asparagus and mix with the olive oil, after 2 minutes add in the minced garlic and continue to mix, 30 seconds later season with a little sea salt & black pepper and quickly mix together, then pour in the egg mixture, gently mix everything together to make a scramble, after about 60 to 90 seconds and the eggs look perfectly cooked, turn off the heat and season with sea salt & black pepper, gently mix together and transfer to a serving dish
-
To make the Crispy Fried Eggs with Oven Baked Fries, cut 2 yukon gold potatoes into the shape of french fries, add the cut potatoes into a large bowl, drizzle in 1 tbsp of extra virgin olive oil and season with sea salt & black pepper, toss together until well combined, transfer to a baking tray lined with parchment paper, make sure they´re all in a single layer, add to a preheated oven, bake + broil option 250 C - 475 F, meanwhile heat a small fry pan with a medium-high heat and add in a generous 2 tbsp of extra virgin olive oil, after 4 minutes add in 1 egg, tilt the pan and splash the hot olive oil over the egg using a spatula, after about 30 to 45 seconds and the egg whites are cooked through but the yolks are still creamy, remove the egg from the pan, continue to cook 3 more eggs in the same style, after baking the potatoes for 20 minutes remove them from the oven, transfer the fries into 2 serving dishes, add 2 eggs to each dish, season the eggs with sea salt, black pepper and a kiss of sweet smoked paprika, garnish with freshly chopped parsley
-
To make the Spinach Omelette with Tomatoes, reserve 2 cups of bagged spinach, finely mince 1 clove of garlic and crack 3 eggs into a large bowl and beat them well, heat a nonstick fry pan with a medium heat and add in a generous tbsp of extra virgin olive oil ,after 2 minutes add in the spinach and mix with the olive oil, after 2 minutes and all the spinach is welted, add in the minced garlic and continue to mix, 30 seconds later pour in the egg mixture and season everything with sea salt & black pepper, run a spatula through the outer edges of the pan to ensure the omelette is not sticking to the pan, 2 minutes later fold one end of the omelette to the middle and the other end to the middle as well, after 30 seconds flip the omelette to cook the other side, after a total cooking time of 3 minutes since adding the eggs, transfer the omelette to a serving dish, add a couple slices of tomato and season them with sea salt & black pepper
Recipe Notes
Here is the Extra Virgin Spanish Olive Oil I used to make these recipes.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Leave A Comment