The FAMOUS Spanish Eggs with Potatoes & Peppers | A Dish Fit for Royalty
Walk into any tapas bar or restaurant in Spain and you will almost always find these Spanish Eggs with Potatoes & Peppers. Loaded with honest & clean flavors, easy to make and truly what the Spanish kitchen is all about.
You can serve these Spanish Eggs with Potatoes & Peppers for breakfast next to a mimosa, or even for dinner next to a cold beer. Either way, make sure to have a crunchy baguette handy, to mop up all that goodness.
What really flavors this dish and takes it to the next-level is the olive oil. I used a Spanish Extra Virgin Olive Oil from the Georgetown Olive Oil Co. Truly, one of my favorite Spanish olive oils ever and it gives this dish that authentic touch.
TIPS & TRICKS to Make this Recipe: For the potatoes, you want to use potatoes that are a bit more waxy than starchy. As they hold their shape better when fried. I used new potatoes, but you can also use yukon gold, golden delight or even red potatoes.
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Watch the Video Below on How to Make Spanish Eggs with Potatoes & Peppers
Spanish Eggs with Potatoes & Peppers
- 1 cup extra virgin olive oil 240 ml
- 2 green bell peppers
- 2 1/4 lbs potatoes 1 kilogram
- 1 large onion
- 8 eggs
- pinch sea salt
- dash black pepper
Heat a large fry pan with a medium heat and add in the extra virgin olive oil
Meanwhile, cut the green bell peppers (washed & patted dry) into thick strips
Add the green bell peppers into the hot pan with the olive oil, fry for 5 to 6 minutes or until tender
Meanwhile, roughly chop the onion and cut the potatoes (peeled & washed) into small 1/4 inch (.635 cm) thick pieces
Once the green bell peppers are tender and lightly sauteed, remove from the pan, shaking off any excess olive oil and set aside, season with sea salt
Using the same pan with the same heat, add in the onion and potatoes, mix with the olive oil and fry for 20 to 25 minutes or until the potatoes are golden fried
Once the potatoes are fully cooked, remove the pan from the heat, drain everything into a fine sieve with a bowl underneath, cover the potatoes and set aside
Add the drained olive oil back into the pan and heat with a medium heat
Crack in the eggs into the hot olive oil, cook in batches to not overcrowd the pan, fry for 2 minutes, then splash the hot olive oil over the eggs to cook the top part, then remove from the heat, fry all the eggs in this method until done
Transfer the fried eggs into serving dishes, along with the fried potatoes and green bell peppers, season the eggs and potatoes with sea salt & black pepper, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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