Spain on a Fork > All Recipes > Main Dishes > Smoky Scrambled Egg Skillet with Potatoes & Spinach
All Recipes, Main Dishes / September 4, 2020

Smoky Scrambled Egg Skillet with Potatoes & Spinach

In this recipe, we´re going to grab 3 basic ingredients: Potatoes, eggs and spinach, and create a dish that packs a serious punch of flavors. Folks, we´re talking a Smoky Scrambled Egg Skillet with Potatoes & Spinach.

This skillet has it all, protein from the eggs, fiber from the spinach and starch from the potatoes. But the past part about this skillet? It´s easy to make, it´s made with just one pan and it all comes together in 30 minutes.

To make this recipe, I used yukon gold potatoes, but you can use any potatoes you like. The secret to the smoky flavor is using a Spanish paprika from La Vera. It has an incredible depth of flavors and is what takes this skillet to the next-level.

TIPS & TRICKS to Make this Recipe: Make sure to cut your potatoes into small pieces, that way they cook quickly. When you add the eggs into the pan, do not over mix them. That way you end up with big chunks of scrambed eggs. Use a GREAT Extra Virgin Olive Oil here, as it cooks and flavors the entire skillet.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Smoky Scrambled Egg Skillet with Potatoes & Spinach

5 from 1 vote

Smoky Scrambled Egg Skillet with Potatoes & Spinach

Course Breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/3 cup extra virgin olive oil 90 ml
  • 2 yukon gold potatoes
  • 1/2 onion
  • 2 cups spinach 120 grams
  • 6 cage-free organic eggs
  • 1/2 tsp sweet smoked Spanish paprika 1.30 grams
  • 1/2 cup shredded manchego cheese 120 grams
  • handful freshly chopped chives
  • sea salt
  • black pepper


  1. Cut 2 yukon gold potatoes into small pieces that are about 1/8 of an inch (.3175 cm) thick, finely dice 1/2 of an onion, grab 2 cups of tightly packed fresh spinach and roughly chop, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk until well combined

  2. Heat a large nonstick fry pan with a medium heat and add in a generous 1/3 cup extra virgin olive oil, after 2 minutes add in the diced onions and mix with the olive oil, 2 minutes later add in the pieces of potato and continue to mix, after 15 to 17 minutes and the potatoes are fully cooked through, start adding the spinach into the pan, add in batches to not overcrowd the pan, once all the spinach has been incorporated and it´s wilted, season with a generous 1/2 tsp sweet smoked paprika, sea salt and black pepper, mix until well mixed

  3. Add in the whisked eggs into the pan, making sure you evenly spread them around, do not mix for 20 to 30 seconds, and then only mix a couple of times, that way you end up with big chunks of scrambled eggs, after 2 minutes remove the pan from the heat

  4. Finely shred in about 1/2 cup Manchego cheese over the skillet and sprinkle with some freshly chopped chives, serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this skillet


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  1. Mary

    5 stars
    Excellent! Even though I didn’t make the paste but crumbled the bread and cut peppers into chunks.

    22 . Feb . 2023
    • Spain on a Fork

      Sounds great! Much love 🙂

      23 . Feb . 2023

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