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.
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Watch the Video Below on How to Make this Spanish Poor Man´s Breakfast Skillet
Spanish Poor Man´s Breakfast Skillet
- 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
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
Heat a large fry pan with a medium heat and in 2 tbsp extra virgin olive oil
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
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
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
Sprinkle with finely chopped parsley and serve next to a crunchy baguette, enjoy!
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