This Spanish revuelto con patatas y pimientos de Jaén promises to be the best potatoes and eggs of your life. We’re talking a ton of great textures and flavors, easy to make, and all done using humble everyday ingredients. Serve it for breakfast or even for dinner, and always next to a crunchy baguette for the ultimate dining experience.
To make this recipe, I used yukon gold potatoes, but you can use whatever type of potatoes you like. As for the vegetables, I used onions, red bell peppers, and garlic. You can mix it up and use other vegetables or whatever you have on hand.
What truly flavors this dish is the olive oil. Make sure to use a great extra virgin olive oil. As it makes all the difference. I also added some sweet Spanish smoked paprika for a lift of goodness. If you want a little heat. A dash of crushed red pepper flakes will do the trick.
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. You don’t want to overcook the eggs; otherwise, they will get a rubbery texture.
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 Code ONAFORK)
SPANISH SMOKED PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make The Best Potatoes and Eggs of Your Life
The Best Potatoes and Eggs of Your Life | Revuelto con Patatas y Pimientos de Jaén
Ingredients
- 1/3 cup extra virgin olive oil 90 ml
- 3 medium potatoes (peeled)
- 1 large onion
- 2 red bell peppers
- 6 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 6 large eggs
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Cut the potatoes into 1/2 inch (1.25 cm) thick bite-sized pieces, then add the chopped potatoes into a stock pot, fill with water just enough to barely cover the potatoes, season generously with salt, and heat with a high heat
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In the meantime, roughly chop the onion, cut the red bell peppers into bite-sized pieces, and thinly slice the garlic, then crack the eggs into a bowl, season with salt & pepper, and whisk together
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After cooking the potatoes for about 15 minutes and they're cooked al dente (you can always pierce them with a toothpick and if it goes in but with some resistance they are ready), remove the stock pot from the heat and drain the potatoes into a colander, rinse them under cold water to stop them from cooking
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped onion, red bell pepper, and garlic, mix together
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After about 5 minutes and the vegetables are ligthly sauteed, add in the boiled potatoes, and season with salt & pepper, mix together, then mix every 2 to 3 minutes
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Once the potatoes are lightly golden fried, about 10 to 15 minutes, add in the paprika, quickly mix together, then add in the whisked eggs, mix continuously for 2 to 3 minutes or until the eggs are just cooked through
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Transfer the mixture into a large serving dish and garnish with chopped parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)
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