Spain on a Fork > All Recipes > Tapas > Spanish Peas and Potatoes | CLASSIC Recipe from the Canary Islands
All Recipes, Tapas / May 13, 2024

Spanish Peas and Potatoes | CLASSIC Recipe from the Canary Islands

These Spanish Peas and Potatoes, known as Arvejas Compuestas, are what honest home cooking is all about. We’re talking a ton of great flavors, made with simple heart-healthy ingredients and done in about 40 minutes. Serve them as a side dish next to some grilled fish for an incredible meal.

Spanish Peas and Potatoes
For the potatoes, I used two medium-sized yukon gold potatoes. It is important to use potatoes here that are a bit more waxy than starchy. As they hold their shape better when being boiled. You can also use red potatoes, new potatoes or even golden delight.

Spanish Peas and Potatoes
As for the peas, I used bagged frozen peas. You want to make sure to add the peas to the pan while they are still frozen. You don’t want to thaw them out. As when peas are frozen, they are at their peak freshness.

Spanish Peas and Potatoes

TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just make sure to add in some water when reheating so the dish does not dry out.

Spanish Peas and Potatoes

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Peas and Potatoes

Spanish Peas and Potatoes | Arvejas Compuestas

Course Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 378 kcal
Author Albert Bevia @ Spain on a Fork


  • 4 cage-free organic eggs
  • 3 tbsp extra virgin olive oil 45 ml
  • 1 onion
  • 4 cloves garlic
  • 4 tomatoes
  • 2 potatoes
  • 1/2 cup dry white wine 120 ml
  • 2 tsp dried oregano 2 grams
  • 2 bay leaves
  • 1 bag frozen peas 16 oz / 450 grams
  • sea salt & black pepper


  1. Add the eggs into a saucepan, fill with water to about 1/2 inch (1.25 cm) above the eggs, heat it 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 10 to 11 minutes to end up with perfectly hardboiled eggs

  2. In the meantime, heat a large fry pan with a medium heat and add in the olive oil

  3. Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

  4. Add the chopped onion and garlic into the hot fry pan, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the grated tomato, mix together and then simmer

  5. While the grated tomato is simmering, cut the potatoes (peeled) into small bite-size pieces, about 2 cm thick - 3/4 inch thick

  6. After 5 to 6 minutes and the grated tomato has slightly thickened, add in the chopped potatoes, white wine, dried oregano and season generously with sea salt & black pepper, mix together and then simmer

  7. Once the alcohol has cooked off in the wine, about 2 to 3 minutes, add in enough water to just barely cover the potatoes, then add in the bay leaves and turn it up to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

  8. After 15 to 20 minutes and the potatoes are just cooked through (you can pierce with a toothpick to ensure they're done), add in the frozen peas, then mix together until well mixed, place the lid back on the pan and simmer for another 5 to 6 minutes or until the peas are tender

  9. Transfer into a large serving dish and garnish with the hardboiled eggs cut in half, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish Peas and Potatoes | Arvejas Compuestas
Amount Per Serving
Calories 378 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 164mg55%
Sodium 374mg16%
Potassium 1073mg31%
Carbohydrates 41g14%
Fiber 11g46%
Sugar 12g13%
Protein 15g30%
Vitamin A 2152IU43%
Vitamin C 82mg99%
Calcium 107mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Kay Barlen

    I am trying to stop eating carry out food and these recipes look good and not too time consuming

    18 . May . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      18 . May . 2024

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