Spanish Poor Man´s Breakfast Skillet | Easy ONE-PAN Recipe

This Spanish Poor Man´s Breakfast Skillet, known in Spain as Patatas a lo Pobre con Huevos, is a classic dish that dates back hundreds of years. It´s made with the most humble ingredients, but promises to fill you body with so much goodness and a punch of great flavors.

This dish is typically served as a starter or even as a main course for dinner. But I prefer to enjoy it for breakfast. Either way you go, make sure to serve it next to a crunchy baguette, top mop up all that creamy egg goodness.

For this recipe, you want to use potatoes that are a bit more waxy than starchy. Such as new potatoes, yukon gold or even red potatoes. That way while they cook, they keep their shape and won´t get mushy.

TIPS & TRICKS to Make this Recipe: Once all the veggies are lightly sauteed, you want to add in enough water to just barely cover the ingredients. When the dish is done, you want just a little bit of liquid left in the pan. If you add too much water, your breakfast skillet will be too liquidy.

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

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Watch the Video Below on How to Make this Spanish Poor Man´s Breakfast Skillet

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Spanish Poor Man´s Breakfast Skillet

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 2

Calories 482 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 30 ml
• 1 onion
• 6 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 3 medium sized potatoes
• 1/2 tsp sweet smoked Spanish paprika 1.15 grams
• 2 1/2 cups cold water 600 ml
• 4 cage-free organic eggs
• handful finely chopped parsley
• pinch sea salt
• dash black pepper

Instructions

1. Roughly dice the onion, roughly chop the cloves of garlic, cut the green & red bell pepper into large chunks and cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces

2. Heat a large fry pan with a medium heat and in 2 tbsp extra virgin olive oil

3. After 2 minutes add in the chopped vegetables (except for the potatoes), mix with the olive oil and cook until the onions are translucent, about 5 minutes, then add in the potatoes and cook for a couple of minutes, then add 1/2 tsp sweet smoked Spanish paprika and season generously with sea salt & black pepper, mix together

4. Once everything is well mixed, add in enough cold water to just barely cover the ingredients (2 1/2 cups in my case), raise to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

5. After 18 to 20 minutes, the potatoes should be cooked through, remove the lid, you can always pierce them with a toothpick to ensure they are done, using a spoon, make little pockets in the skillet and add the eggs into each pocket, season them with sea salt & black pepper and add the lid back on the pan, cook until the whites are set but the yolks still creamy, about 4 minutes, then remove from the heat

6. Sprinkle with finely chopped parsley and serve next to a crunchy baguette, enjoy!

Nutrition Facts

Spanish Poor Man´s Breakfast Skillet

Amount Per Serving

Calories 482 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 246mg82%

Sodium 132mg6%

Potassium 1522mg43%

Carbohydrates 60g20%

Fiber 9g38%

Sugar 9g10%

Protein 16g32%

Vitamin A 2693IU54%

Vitamin C 181mg219%

Calcium 117mg12%

Iron 4mg22%

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

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