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Pre-heat your oven to 210 C (410 F) with the bake/broil option
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Cut 1 yukon gold potato into small cubes
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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
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Add the potatoes to a baking tray and add to the oven
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Meanwhile, grab a sauce pan, heat with a medium-high heat, add 1 cup of water and 1/4 cup frozen peas
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Finely dice 1/2 onion
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Heat another sauce pan with a medium heat and add 1 1/2 tablespoons of extra virgin Spanish olive oil to the pan
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Once the oil gets hot, add 2 minced garlics and the finely diced onions and mix with the oil
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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
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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
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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
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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
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Once the oil gets hot, add 1 egg and fry it to your style, trying to leave the yolk to be runny
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Add the egg on top of the tomato mixture, season with sea salt and garnish with fresh parsley
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Enjoy!