Poor Man´s Potatoes & Eggs | CLASSIC Recipe from Extremadura Spain

These Spanish Poor Man´s Potatoes & Eggs, known as Patatas al Rebujón, are one of Spain´s most iconic and historical recipes. They´re packed with simple yet delicious flavors, made with basic everyday ingredients and all done in about 40 minutes.

You can serve this dish for any meal of the day, from breakfast all the way through dinner. Either way you go, make sure to serve it next to a crunchy baguette and a bottle of Spanish wine (unless it´s breakfast….then a mimosa!) for a taste of Spanish history.

To make this recipe I used yukon gold potatoes, but you can use any potatoes you like. I did peel the potatoes beforehand, but you can leave the skins if you like. For the eggs I used cage-free organic. Like I always tell you, on recipes this simple, the higher the quality the better the overall flavor.

TIPS & TRICKS to Make this Recipe: Once you add the eggs into the pan, mix continuously and go for 2 to 3 minutes or until the eggs are just cooked through but still slightly creamy. You can serve this dish warm or at room temperature.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make Spanish Poor Man´s Potatoes & Eggs

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Spanish Poor Man´s Potatoes & Eggs

Course Breakfast, Main Course, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 536 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 2 1/4 lbs yukon gold potatoes 1 kilogram
• 1 large onion
• 1 red bell pepper
• 1 green bell pepper
• 8 cloves garlic
• 4 cage-free organic eggs
• pinch sea salt
• dash black pepper
• handful finely chopped chives

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. Cut the potatoes (peeled & washed) into small bite-sized pieces that are 1 cm (1/4 inch) thick

3. Add the cut potatoes into the pan, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so they evenly fry

4. In the meantime, thinly slice the onion, cut the bell peppers into thin strips, remove the skins from the cloves of garlic and crack the eggs into a bowl, season with sea salt & black pepper and gently whisk together for a few seconds

5. Once the potatoes are cooked through and golden fried, between 20 to 25 minutes, remove from the pan and set aside, making sure to reserve the olive oil in the pan

6. Using the same pan with the same heat, add in the rest of the vegetables, mix with the olive oil, then mix every 1 to 2 minutes so everything evenly sautees

7. After 6 to 8 minutes and the vegetables are lightly sauteed, add the fried potatoes back into the pan, season with sea salt & black pepper, gently mix together, then lower to a low medium heat and add in the whisked eggs, mix continuously and go for 2 to 3 minutes or until the eggs are just cooked through but still creamy

8. Serve directly out of the pan or transfer into a large serving dish, either way, top it off with some finely chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Spanish Poor Man´s Potatoes & Eggs

Amount Per Serving

Calories 536 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 21g

Cholesterol 164mg55%

Sodium 374mg16%

Potassium 1329mg38%

Carbohydrates 54g18%

Fiber 8g33%

Sugar 6g7%

Protein 12g24%

Vitamin A 1286IU26%

Vitamin C 117mg142%

Calcium 80mg8%

Iron 3mg17%

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

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