Spanish Country Potatoes with Eggs | Classic Recipe from Jaén Spain

These Spanish country potatoes with eggs are possibly one of the best dishes I have ever tasted. We’re talking layers of flavors, basic ingredients, and easy to make. But the best part? It’s the perfect dish for any meal of the day, from breakfast through dinner. And always next to a crunchy baguette for the ultimate Spanish treat.

To make this recipe, I used yukon gold potatoes. But you can use any type of potatoes you like. Either way, I did peel the potatoes, as that is how this dish is typically made. If you prefer, you can keep the skins on the potatoes.

For the pisto (ratatouille), I used a combination of onions, garlic, and bell peppers. You can mix it up and use different vegetables or whatever you have on hand. If you want a little heat, a dash of crushed red pepper will do the trick.

TIPS & TRICKS to Make this Recipe: When you’re baking the slices of potatoes in the oven, make sure they’re in a flat layer in the casserole dish. This way they cook evenly.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make Spanish Country Potatoes with Eggs

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Spanish Country Potatoes with Eggs | Patatas Panaderas con Pisto y Huevos

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 1 hour

Servings 4

Calories 535 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE COUNRTY POTATOES

• 3 tbsp extra virgin olive oil 45 ml
• 3 medium potatoes (peeled) 1 1/2 lbs - 700 grams
• 1 medium yellow onion (thinly sliced)
• 1/2 tsp dried thyme 0.50 grams
• 1/2 cup dry white wine 120 ml
• sea salt & black pepper

FOR THE PISTO (RATATOUILLE)

• 2 tbsp extra virgin olive oil 30 ml
• 1 medium yellow onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1 green bell pepper (finely chopped)
• 1 can tomato sauce (passata) 15 oz / 425 grams
• 2 tbsp vegetable broth 30 ml
• sea salt & black pepper
• dash granulated sugar

FOR THE EGGS

• 1/4 cup extra virgin olive oil 60 ml
• 4 large eggs
• sea salt & black pepper
• chopped parsley for garnish

Instructions

1. Slice the potatoes into rounds that are 1/4 inch thick (0.635 cm)

2. Drizzle 1 tbsp (15 ml) of olive oil over a large casserole dish, then add in the potatoes, all in a flat layer, and the sliced onions, making sure to evenly spread them around, then drizzle everything with 2 tbsp (30 ml) of olive oil, and season with salt, pepper, and thyme, cover with foil paper and add into a preheated oven at 200°C / 400°F.

3. After 40 minutes, remove the casserole dish from the oven and the foil paper, add in the white wine, and then put the casserole dish back into the oven uncovered

4. In the meantime, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil, after a couple of minutes, add in the chopped onion, chopped garlic, and chopped bell peppers, mix continuously, after 4 minutes, add in the canned tomato sauce and vegetable broth, then season with salt, pepper, and a dash of granulated sugar, mix together until well mixed and lower to a low heat

5. Heat a separate fry pan with a medium heat and add in 1/4 cup (60 ml) olive oil, after a couple of minutes, crack in the eggs and fry the eggs to your liking, then remove from the pan and season with salt & pepper

6. After leaving the potatoes for about 20 minutes in the oven uncovered, they should just be cooked through, you can always pierce them with a toothpick to ensure they are done, remove the potatoes from the oven

7. Transfer some of the potatoes into a shallow bowl, then top off with some of the simmering vegetables, and then a fried egg, and finally sprinkle some chopped parsley over the dish, serve at once, enjoy!

Recipe Notes

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

Nutrition Facts

Spanish Country Potatoes with Eggs | Patatas Panaderas con Pisto y Huevos

Amount Per Serving

Calories 535 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 6g38%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 25g

Cholesterol 186mg62%

Sodium 620mg27%

Potassium 1151mg33%

Carbohydrates 39g13%

Fiber 7g29%

Sugar 10g11%

Protein 12g24%

Vitamin A 1797IU36%

Vitamin C 100mg121%

Calcium 87mg9%

Iron 4mg22%

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

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