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.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL

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

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Spanish Eggs with Potatoes & Peppers

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 588 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Heat a large fry pan with a medium heat and add in the extra virgin olive oil

2. Meanwhile, cut the green bell peppers (washed & patted dry) into thick strips

3. Add the green bell peppers into the hot pan with the olive oil, fry for 5 to 6 minutes or until tender

4. Meanwhile, roughly chop the onion and cut the potatoes (peeled & washed) into small 1/4 inch (.635 cm) thick pieces

5. 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

6. 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

7. 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

8. Add the drained olive oil back into the pan and heat with a medium heat

9. 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

10. 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!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Eggs with Potatoes & Peppers

Amount Per Serving

Calories 588 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 7g44%

Trans Fat 0.03g

Polyunsaturated Fat 5g

Monounsaturated Fat 23g

Cholesterol 327mg109%

Sodium 435mg19%

Potassium 1355mg39%

Carbohydrates 51g17%

Fiber 7g29%

Sugar 5g6%

Protein 17g34%

Vitamin A 701IU14%

Vitamin C 101mg122%

Calcium 95mg10%

Iron 4mg22%

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

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