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+ servings

Flamenco Styled Eggs - Huevos a la Flamenca

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1
Author Albert Bevia @ Spain on a Fork


  • 1 Cup Tinned Diced Tomatoes
  • 1 Yukon Gold Potato
  • 1/2 Onion
  • 1 Organic Egg
  • 1/4 Cup Frozen Peas
  • 2 Cloves of Garlic Finely Minced
  • 1 Tsp Sherry Vinegar
  • 1/2 Tsp Smoked Paprika
  • 4 Tbsp Extra Virgin Spanish Olive Oil
  • Sea Salt
  • Fresh Parsley


  1. Pre-heat your oven to 210 C (410 F) with the bake/broil option
  2. Cut 1 yukon gold potato into small cubes
  3. Add the cubed potatoes to a bowl, pour in 1 tablespoon of extra virgin Spanish olive oil, a pinch of sea salt and toss everything together
  4. Add the potatoes to a baking tray and add to the oven
  5. Meanwhile, grab a sauce pan, heat with a medium-high heat, add 1 cup of water and 1/4 cup frozen peas
  6. Finely dice 1/2 onion
  7. Heat another sauce pan with a medium heat and add 1 1/2 tablespoons of extra virgin Spanish olive oil to the pan
  8. Once the oil gets hot, add 2 minced garlics and the finely diced onions and mix with the oil
  9. After cooking your onions and garlic for about 4 minutes add 1/2 teaspoon smoked paprika, mix, and then add 1 teaspoon of sherry vinegar and mix
  10. Now add 1 cup of tinned diced tomatoes to the pan, the peas you had boiling (water drained), a generous pinch of sea salt, mix and lower the heat to LOW and let simmer
  11. Once your potatoes are done (about 20-25 minutes in the oven) add them to a shallow bowl and add the tomato mixture on top of the potatoes
  12. Grab a small non-stick frying pan, heat it with a medium heat and add 1 1/2 tablespoons of extra virgin Spanish olive oil
  13. Once the oil gets hot, add 1 egg and fry it to your style, trying to leave the yolk to be runny
  14. Add the egg on top of the tomato mixture, season with sea salt and garnish with fresh parsley
  15. Enjoy!

Recipe Notes

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