Spanish-Style Eggs with Roasted Potatoes | The ULTIMATE Breakfast Recipe
Spain is known for having some great egg & potato dishes, and these Spanish-Style Eggs with Roasted Potatoes, sit right up there with the best of ´em. Packed with flavors, easy to make and done in about 45 minutes. Serve this dish for breakfast or even dinner. Either way, the flavors are mind-blowing good.
To make this dish, I used cage-free organic eggs. But you can use any eggs you like. But you know the old saying. The higher the quality of the ingredients, the better the over-all flavor.
I also topped the dish off with Manchego Cheese and Sweet Smoked Spanish paprika. Once again, you can use cheese you like. But make sure it has some flavor to it, as it really elevates the flavors of the dish.
TIPS & TRICKS to Make this Recipe: It takes about 40 minutes for the potatoes to be perfectly cooked in the oven. In order to get the eggs done at the same time as the potatoes. Start cutting your veggies and then cooking the scramble at the half way point of cooking the potatoes. Which was about 20 minutes in my case. You can also roast your potatoes ahead of time and just re-heat when cooking the eggs.
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Watch the Video Below on How to Make Spanish-Style Eggs with Roasted Potatoes
Spanish-Style Eggs with Roasted Potatoes
- 3 tbsp extra virgin olive oil 45 ml
- 3 medium sized potatoes
- 6 cage-free organic eggs
- 1/2 onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4 cloves garlic
- 1/4 cup shredded Manchego cheese 21 grams
- dash sweet smoked Spanish paprika
- handful finely chopped chives
- pinch sea salt
- dash black pepper
Cut 3 potatoes into small 1/2 inch (1.25 cm) pieces, add them into a bowl, drizzle in 1 tbsp (15 ml) extra virgin olive oil and season with sea salt & black pepper, toss together, then add into a baking tray lined with parchment paper, making sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
Meanwhile, finely dice 1/2 onion, roughly chop 4 cloves garlic and finely chop 1/2 green & 1/2 red bell pepper, then crack in 6 eggs into a bowl, season with sea salt & black pepper and whisk together
Heat a large nonstick fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes add in the diced onion, chopped bell peppers and chopped garlic, mix with the olive oil, after 6 minutes and the vegetables are lightly sauteed, season with sea salt & black pepper, mix together, then add in the whisked eggs, cook for about 3 minutes mixing occasionally, once the eggs are cooked through remove from the heat
After 40 minutes the potatoes should be perfectly cooked, remove from the oven, transfer into a serving dish, add the egg mixture over the potatoes, finely shred in 1/4 cup manchego cheese, sprinkle with sweet smoked paprika and top off with finely chopped chives, enjoy!
Get the Olive Oil I used to make this recipe
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