These Spanish Paprika Potatoes with Eggs, known as Patatas al Pimentón con Huevos Fritos, are what Spanish comfort food is all about. We’re talking a ton of great flavors, simple everyday ingredients and all done in a little over 30 minutes.
What makes this recipe so great is that it’s the perfect dish for any meal of the day. From breakfast to lunch or even dinner. Either way you go, make sure to serve it next to a crunchy baguette to mop up all that goodness.
To make this recipe, it’s important to use a great olive oil and sweet smoked Spanish paprika. As it’s what gives the potatoes and eggs that depth of flavor. If you want to add some heat to this dish, a pinch of chili powder or hot smoked paprika will do the trick.
TIPS & TRICKS to Make this Recipe: To make the sauce, I used a mortar and pestle. You can also use a food processor, hand blender, stand-up blender or even a nutribullet.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make Spanish Paprika Potatoes with Eggs
Spanish Paprika Potatoes with Eggs | Patatas al Pimentón con Huevos Fritos Recipe
Ingredients
- 1 cup extra virgin olive oil 240 ml
- 2 1/4 lbs potatoes (peeled) 1 kilogram
- 1/4 cup chopped parsley 15 grams
- 6 cloves garlic (roughly chopped)
- 2 tsp sweet smoked Spanish paprika 5 grams
- 2 tbsp white wine vinegar 30 ml
- 1/3 cup water 90 ml
- 4 cage-free organic eggs
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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In the meantime, cut the potatoes into 3/4 inch (2 cm) thick bite-size pieces
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Add the chopped potatoes into the hot fry pan, mix them around so they're all coated in the olive oil, then mix every 3 to 4 minutes so they all evenly fry
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While the potatoes are cooking, add the chopped parsley into a mortar, along with the chopped garlic and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in the paprika and white wine vinegar, mix together and set aside
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Once the potatoes are golden fried all around, about 20 to 25 minutes, remove the pan from the heat and drain the potatoes into a colander with a heat-proof bowl underneath
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Heat the same pan with a low-medium heat and add in 2 tbsp (30 ml) of the reserved olive oil from the fried potatoes, then immediately add in the paprika and garlic mixture and mix continuously, after 1 to 2 minutes and garlic is fragrant, add in the water, mix together and then simmer
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After 3 minutes and the sauce has slightly reduced, add the fried potatoes back into the pan, season with sea salt & black pepper, mix together until well mixed and then lower to a low heat
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While the potatoes are simmering, heat a separate fry pan with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the fried potatoes
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Once the oil is nice and hot, fry the eggs, then season them with a kiss of sea salt & black pepper
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Remove the potatoes from the heat, add the fried eggs over the potatoes and garnish with chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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