I know I´ve been making tons of recipes lately using eggs & potatoes. First of all, why not? They´re both such incredible ingredients, affordable and easily accessible all year-round. In this post I will show you how to make the most incredible Spanish Poached Eggs with Paprika Potatoes. This recipe promises to be one of the best egg & potato dishes yet!
To make this recipe I used yukon gold potatoes and cage-free organic eggs. In my opinion, these type fo eggs are superior to regular eggs and offer a better flavor. I also used a Spanish extra virgin olive oil from House of Spain. This olive oil is infused with CBD, giving the olive oil an incredible aroma as well as an extraordinary flavor.
The only technique to this recipe is poaching the eggs, which is quite simple. When you´re poaching eggs make sure your water is simmering and not boiling, otherwise the eggs will fall apart. What you want to do is create a whirlpool using a whisk and then instantly add in an egg. The whirpool will make the egg whites fold around the egg yolk.
TIPS & TRICKS to make this recipe: Cut all the potatoes in the same size, that way they all cook evenly. Poach your eggs one at a time, and make sure you don´t touch them while they are poaching. It took me 3 1/3 minutes to perfectly poach one egg, but each pan heats differently, so keep an eye on them. To cut the cooking time in this recipe, you can poach your eggs while your potatoes are in the oven. On a last note, the CBD infused olive oil I used in this recipe added an incredible touch to this dish, get yourself a bottle, you won´t regret it.
Watch the Video Below on How to Make Spanish Poached Eggs with Paprika Potatoes
Spanish Poached Eggs with Paprika Potatoes
FOR THE PAPRIKA POTATOES:
- 2 medium yukon gold potatoes
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- dash sweet smoked paprika
FOR THE POACHED EGGS:
- 4 cage-free organic eggs
- 4 cups cold water
- 1/2 tbsp white wine vinegar
- dash extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful fresh parsley
Clean and pat dry 2 medium sized yukon gold potatoes, cut each one into 1/4 inch thick rounds and add them in a single layer onto a baking tray lined with parchment paper, brush a little extra virgin olive oil on top of each potato, season them with sea salt, freshly cracked black pepper and a generous sprinkle of sweet smoked Spanish paprika, add into a preheated oven, bake + broil option 250 C - 475 F
While the potatoes are cooking fill a sauce pan with 4 cups cold water, 1/2 tbsp of white wine vinegar and a pinch of sea salt, heat it with a low-medium heat
Crack 4 cage-free organic eggs into 4 individual bowls
After 20 minutes remove the potatoes from the oven and divide them between 2 plates
At this point your water should be simmering, using a whisk create a whirlpool in the water and then gently add in 1 egg, poach the egg between 3 to 4 minutes to ensure the whites are cooked through but the yolk is still creamy, transfer to a dish and continue cooking with the same technique untill all your poached eggs are done
Add 2 poached eggs on top of the potatoes per dish, season them with sea salt & freshly cracked black pepper, drizzle just a kiss of extra virgin olive oil on top of the eggs and sprinkle the dish with some freshly chopped parsley, enjoy!
Get the HOUSE OF SPAIN EXTRA VIRGIN OLIVE OIL I used to make this recipe.
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