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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spanish Poor Man´s Potatoes & Eggs
Spanish Poor Man´s Potatoes & Eggs
- 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
Heat a large fry pan with a medium heat and add in the olive oil
Cut the potatoes (peeled & washed) into small bite-sized pieces that are 1 cm (1/4 inch) thick
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
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
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
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
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
Serve directly out of the pan or transfer into a large serving dish, either way, top it off with some finely chopped chives, enjoy!
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.