Nothing says Spain like these Spanish Eggs with Fried Potatoes in Extra Virgin Olive Oil. This dish is extremely simple, yet it has so much great flavor. You will find this dish at just about every restaurant in Spain, including 3 star high-end restaurants. I like to serve this dish for dinner next to a crusty baguette, but you can serve it for any meal of the day.
Everybody eats potatoes and eggs, so popular in so many different countries, yet the way the Spaniards make them is ¨unico¨. Basically, like no one else. The secret to this recipe is the extra virgin olive oil, as this is what flavors the entire dish. You don´t want to use a vegetable oil here folk´s, otherwise it won´t be the same.
For this recipe I used an extra virgin olive oil from Olive Oil Jones. I used their ¨Sierra de Cazorla¨ Picual Extra virgin Spanish Olive Oil. This olive oil is from the province of Jaen in southern Spain. Guys, I have tasted so many different Spanish olive oils in my life, but this one right here……. is probably one of the best ones I have ever tasted. simply WOW.
TIPS & TRICKS to make this recipe: Make sure you use a deep or large frying pan to cook the potatoes. This will ensure that all the potatoes fit in the pan and you can easily move them around. Use organic cage-free eggs, it DOES make a difference in the flavor. For the last thing, remember to cook everything in a medium heat, this will allow the extra virgin olive oil to flavor the eggs and potatoes.
Key Ingredients & Cookware I used in this Recipe:
NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
Watch the Video Below on how to make these Spanish Eggs with Fried Potatoes in Extra Virgin Olive Oil
Spanish Eggs with Fried Potatoes in Extra Virgin Olive Oil
Ingredients
FOR THE POTATOES:
- 3 yukon gold potatoes
- 1/2 cup extra virgin Spanish olive oil
- pinch sea salt
FOR THE EGGS:
- 8 organic free range eggs
- 1/4 cup extra virgin Spanish olive oil
- pinch sea salt
- pinch black pepper
EXTRAS:
- handful fresh parsley
Instructions
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Rinse 3 yukon gold potatoes under cold running water, pat them completely dry with paper towels and cut the potatoes into the form of french fries, I like to cut off a little bit of the ends, then stand the potato up and cut vertical slices that are 1/4 inch apart, cut french fries from each vertical slice, again a 1/4 inch apart
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Heat a large frying pan with a medium heat, add in 1/2 a cup of extra virgin Spanish olive oil, instantly add the potatoes and start mixing them around, making sure they are all coated in the olive oil, mix the potatoes occasionally, after 25 minutes they should all be soft and have a light golden fried color to them, season the potatoes with sea salt and gently mix it all together so the salt is evenly divided, transfer the potatoes to a dish with paper towels and give the potatoes one last touch of sea salt
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Use the same pan with the same heat to fry the eggs, add in another drizzle of extra virgin Spanish olive oil into the pan, as you cook each of the eggs, make sure you tilt the pan and using the back of a spatula start basting the eggs with the olive oil, once the egg whites are cooked through but the egg yolks are still runny (about 60 to 90 seconds) remove from the pan, cook in batches
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To plate each dish divide the potatoes into plates, add 2 fried eggs to each dish, season the eggs with sea salt & freshly cracked black pepper and garnish with fresh parsley, serve with a crusty baguette, enjoy!
Recipe Notes
Get the Olive Oil Jones Extra Virgin Spanish Olive Oil I used to make this recipe.
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