Spanish Garlic Potatoes & Eggs | Classic Recipe from the Basque Country

These Spanish Garlic Potatoes & Eggs are one of the most iconic dishes that hail from Spain. But more specifically, the Basque Country which is located in the north of Spain. They´re packed with flavors, seriously easy to make and done in about 45 minutes.

These potatoes are the perfect side dish for any meal of the day, but they´re extra special next to some grilled fish and a bottle of Spanish wine. Either way, you can serve these potatoes piping hot or even at room temperature.

For this recipe I used new potatoes. You want to use potatoes that are a bit more waxy than starchy. As they hold their shape better when boiled. You can also use yukon gold, golden delight or even red potatoes.

TIPS & TRICKS to Make this Recipe: When you add the broth into the pan, add in just enough to barely cover the potatoes, which was 2 1/2 cups (600 ml) in my case. You can make these potatoes ahead of time and just reheat, either in the oven or microwave.

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 ONAFORK)

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

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Spanish Garlic Potatoes & Eggs

Course Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 391 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 8 cloves garlic
• 1 tbsp all purpose flour 9 grams
• 1/2 cup white wine 120 ml
• 2 1/4 lbs potatoes 1 kilogram
• 1/4 cup chopped parsley 15 grams
• 2 1/2 cups vegetable broth 600 ml
• 1/3 cup frozen peas 45 grams
• 2 eggs
• pinch sea salt
• dash black pepper

Instructions

1. Add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes and then drain

2. Meanwhile, thinly slice the onion, thinly slice the garlic and cut the potatoes (peeled) into rounds that are 1 cm thick (a little over a 1/4 inch)

3. Heat a large fry pan with a medium heat and add in the olive oil

4. After a couple of minutes add in the sliced onion and garlic, mix with the olive oil, after 4 to 5 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add the white wine, mix together and then simmer

5. Once the alcohol has cooked off from the wine, about 3 minutes, add in the sliced potatoes, chopped parsley, season with sea salt & black pepper and add in the broth, raise to a high heat and gently mix together

6. When the broth comes to a boil, place a lid on the pan and lower to a low-medium heat

7. After 20 to 25 minutes and the potatoes are cooked through, add the frozen peas and once again cover the pan, simmer for 2 to 3 minutes or until the peas are tender, then remove from the heat

8. Transfer the potatoes into a large serving dish and garnish with the hard boiled eggs cut in half, enjoy!

Nutrition Facts

Spanish Garlic Potatoes & Eggs

Amount Per Serving

Calories 391 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 82mg27%

Sodium 641mg28%

Potassium 1242mg35%

Carbohydrates 55g18%

Fiber 7g29%

Sugar 6g7%

Protein 10g20%

Vitamin A 846IU17%

Vitamin C 64mg78%

Calcium 71mg7%

Iron 3mg17%

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

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