Welcome to another culinary journey! Today, we’re diving into the heart of Spanish cuisine with a delightful recipe that combines simplicity with rich, traditional flavors. If you’re a fan of hearty, home-cooked meals, then you’re in for a treat with these Spanish Eggs with Roasted Potatoes. Perfect for breakfast, brunch, or even a cozy dinner, this dish will fill your kitchen with the irresistible aroma of roasted potatoes and sizzling vegetables. Let’s get started!
Introduction
Spanish Eggs with Roasted Potatoes is a dish that embodies the rustic charm of Spanish home cooking. Originating from the vibrant culinary traditions of Spain, this recipe is all about celebrating fresh ingredients and bold flavors. The combination of fluffy, seasoned eggs with crispy roasted potatoes, sweet bell peppers, and the unmistakable taste of Manchego cheese creates a symphony of flavors that’s hard to resist.
Growing up, my family often made variations of this dish on weekends. It was a time when we all gathered around the table, eagerly waiting for the first bite. The beauty of this recipe lies in its simplicity—using everyday ingredients to create something truly special. Whether you’re familiar with Spanish cuisine or just looking to try something new, Spanish Eggs with Roasted Potatoes is a recipe that promises satisfaction.
Ingredients
To prepare this comforting Spanish Eggs with Roasted Potatoes recipe, you’ll need:
- 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
Optional Substitutions:
- For a dairy-free option, you can substitute Manchego cheese with nutritional yeast.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper along with the paprika.
How to Make Spanish Eggs with Roasted Potatoes
Follow these steps to create your own delicious Spanish Eggs with Roasted Potatoes:
- Preheat the oven to 410°F (210°C) with the bake + broil option (bottom + top heat). This setting ensures that the potatoes roast evenly, achieving that perfect crispy exterior.
- Prepare the potatoes by cutting them into small 1/2 inch (1.25 cm) pieces. In a bowl, drizzle them with 1 tbsp (15 ml) of extra virgin olive oil, season with sea salt and black pepper, and toss together. Arrange the potatoes in a single layer on a baking tray lined with parchment paper, then place them in the oven.
- While the potatoes are roasting, finely dice the onion, roughly chop the garlic, and finely chop the green and red bell peppers. Crack the eggs into a bowl, season with sea salt and black pepper, and whisk together until the mixture is smooth and frothy.
- Heat a large nonstick fry pan over medium heat and add the remaining 2 tbsp (30 ml) of extra virgin olive oil. After 2 minutes, add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes until the vegetables are lightly cooked, then season with sea salt and black pepper to taste.
- Pour the whisked eggs into the pan, mixing occasionally for about 3 minutes until the eggs are cooked through but still moist. Remove from heat immediately to prevent overcooking.
- After 40 minutes, remove the potatoes from the oven and transfer them to a serving dish. Top the roasted potatoes with the egg mixture, ensuring an even distribution.
- Finely shred 1/4 cup of Manchego cheese over the eggs, sprinkle with sweet smoked paprika, and garnish with finely chopped chives. Serve immediately and enjoy this authentic taste of Spain!
Helpful Tips
To ensure your Spanish Eggs with Roasted Potatoes turn out perfectly every time, consider these helpful tips:
- Choose the right potatoes: Waxy potatoes like Yukon Golds hold their shape better during roasting, resulting in a crispier texture.
- Don’t skip the parchment paper: This helps the potatoes roast evenly without sticking to the baking tray.
- Timing is key: Monitor the eggs closely while cooking. Overcooked eggs can become rubbery, so remove them from the heat while they’re still slightly runny.
Cooking Tips
Enhance your Spanish Eggs with Roasted Potatoes with these additional cooking tips:
- Use a cast-iron skillet for roasting the potatoes if you prefer an even crispier finish. The even heat distribution of cast iron can give the potatoes an extra-crispy edge.
- Add a splash of milk or cream to the eggs before whisking for a richer, creamier texture.
- Experiment with flavors by adding a handful of sautéed mushrooms or a handful of spinach to the vegetable mix for extra depth.
Serving Suggestions
This dish pairs wonderfully with a variety of side dishes and beverages:
- Serve with a side of fresh salad: A simple arugula salad with lemon vinaigrette complements the richness of the eggs and potatoes.
- Pair with a crisp white wine: A Spanish Albariño or a light Pinot Grigio enhances the flavors without overpowering the dish.
- For a hearty breakfast: Consider serving with crusty bread or a side of Spanish chorizo for an extra burst of flavor.
Nutritional Information
Spanish Eggs with Roasted Potatoes is not just delicious, but it also packs a nutritional punch:
- Calories: Approximately 320 kcal per serving
- Carbohydrates: 28g
- Protein: 14g
- Fat: 18g
- Saturated Fat: 4g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 372mg
- Sodium: 215mg
- Potassium: 690mg
- Fiber: 4g
- Sugar: 2g
- Vitamin A: 25% DV
- Vitamin C: 55% DV
- Calcium: 10% DV
- Iron: 15% DV
This meal provides a good balance of protein and carbohydrates, making it a satisfying and nutritious option for any time of the day.
Storage and Leftovers
To keep your Spanish Eggs with Roasted Potatoes fresh and tasty, follow these storage tips:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish is just as delicious when reheated, so it’s perfect for meal prepping.
- Reheat: Warm the dish in a skillet over medium heat, or in the oven at 350°F (175°C) until heated through. Avoid microwaving as it can make the potatoes soggy.
Creative Leftover Ideas:
- Breakfast Burrito: Roll up the leftovers in a tortilla with some salsa and avocado for a quick and tasty breakfast burrito.
- Potato and Egg Salad: Chop up the leftovers and mix them with a little mayonnaise and mustard for a unique potato and egg salad.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes, you can prepare the components (roast the potatoes and cook the egg mixture) separately ahead of time. Store them in the fridge and assemble just before serving.
What can I substitute for Manchego cheese?
If you can’t find Manchego cheese, a good substitute is a sharp cheddar or a Pecorino Romano. Both have a strong, salty flavor that complements the eggs and potatoes.
How can I add more flavor to the dish?
Adding a pinch of saffron or smoked paprika to the egg mixture can enhance the dish’s flavor. Also, consider topping with a spoonful of fresh salsa or a dollop of sour cream for added richness.
Related Recipes
If you loved Spanish Eggs with Roasted Potatoes, you might enjoy these other recipes:
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Savory Cheese And Chive Drop Scones Recipe: A Deliciously Easy Treat
-
Southwest Sunrise Omelette Recipe
Explore more delicious ideas on our site and find your next favorite meal!
Conclusion
I hope you’re as excited as I am to try this delightful Spanish Eggs with Roasted Potatoes recipe. It’s a dish that brings warmth and comfort with every bite, and it’s sure to become a staple in your home. Whether you’re cooking for family, friends, or just for yourself, this recipe is a surefire way to bring a taste of Spain to your table.
Don’t forget to share your experience with this recipe! I’d love to hear your thoughts and any variations you’ve tried. Happy cooking!
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Start with a friendly greeting to engage the readers
Description
Welcome to another culinary journey! Today, we’re diving into the heart of Spanish cuisine with a delightful recipe that combines simplicity with rich, traditional flavors. If you’re a fan of hearty, home-cooked meals, then you’re in for a treat with these Spanish Eggs with Roasted Potatoes. Perfect for breakfast, brunch, or even a cozy dinner, this dish will fill your kitchen with the irresistible aroma of roasted potatoes and sizzling vegetables. Let’s get started!
Ingredients
- 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
Optional Substitutions:
- For a dairy-free option, you can substitute Manchego cheese with nutritional yeast.
- If you prefer a spicier kick, consider adding a pinch of cayenne pepper along with the paprika.
Instructions
- Preheat the oven to 410°F (210°C) with the bake + broil option (bottom + top heat). This setting ensures that the potatoes roast evenly, achieving that perfect crispy exterior.
- Prepare the potatoes by cutting them into small 1/2 inch (1.25 cm) pieces. In a bowl, drizzle them with 1 tbsp (15 ml) of extra virgin olive oil, season with sea salt and black pepper, and toss together. Arrange the potatoes in a single layer on a baking tray lined with parchment paper, then place them in the oven.
- While the potatoes are roasting, finely dice the onion, roughly chop the garlic, and finely chop the green and red bell peppers. Crack the eggs into a bowl, season with sea salt and black pepper, and whisk together until the mixture is smooth and frothy.
- Heat a large nonstick fry pan over medium heat and add the remaining 2 tbsp (30 ml) of extra virgin olive oil. After 2 minutes, add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes until the vegetables are lightly cooked, then season with sea salt and black pepper to taste.
- Pour the whisked eggs into the pan, mixing occasionally for about 3 minutes until the eggs are cooked through but still moist. Remove from heat immediately to prevent overcooking.
- After 40 minutes, remove the potatoes from the oven and transfer them to a serving dish. Top the roasted potatoes with the egg mixture, ensuring an even distribution.
- Finely shred 1/4 cup of Manchego cheese over the eggs, sprinkle with sweet smoked paprika, and garnish with finely chopped chives. Serve immediately and enjoy this authentic taste of Spain!
