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
Scale
- 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!