Welcome to a delightful culinary journey! In this article, we will dive into the creation of Spanish-Style Eggs with Roasted Potatoes, a savory breakfast dish that brings the taste of Spain right to your kitchen. Featuring fluffy eggs, roasted potatoes, and a mix of colorful bell peppers, this recipe is perfect for anyone looking to start their day with a hearty, delicious meal.
If you’re a fan of Spanish cuisine, this Spanish-Style Eggs dish will quickly become a favorite. It combines simple ingredients in a way that results in a truly comforting and satisfying breakfast. Let’s get started!
Introduction to Spanish-Style Eggs with Roasted Potatoes
Spanish-Style Eggs with Roasted Potatoes, also known as Huevos a la Española con Patatas Asadas, is a popular breakfast choice in many Spanish households. This dish stands out because it is packed with flavor, texture, and vibrant colors. The roasted potatoes provide a crispy base, while the eggs are perfectly seasoned and paired with a mix of sautéed vegetables.
Whether you’re new to Spanish cuisine or a long-time fan, this recipe is a great introduction to classic flavors. It’s a versatile dish that you can enjoy as a hearty breakfast, brunch, or even a light lunch. With its balance of savory potatoes, protein-rich eggs, and aromatic spices, it’s sure to become a staple in your kitchen.
For more amazing Spanish-style dishes, check out this Ultimate Cowboy Casserole Recipe for another hearty meal option.
Ingredients for Spanish-Style Eggs with Roasted Potatoes
To prepare this delicious dish, you will need the following ingredients:
- 3 tbsp extra virgin olive oil (45 ml)
- 3 medium-sized potatoes (cut into small 1/2 inch pieces)
- 6 cage-free organic eggs
- 1/2 onion (finely diced)
- 1/2 green bell pepper (finely chopped)
- 1/2 red bell pepper (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1/4 cup shredded Manchego cheese (21 grams)
- Dash of sweet smoked Spanish paprika
- Handful of finely chopped chives
- Pinch of sea salt
- Dash of black pepper
Optional Substitutions:
- If you’re looking for a dairy-free option, substitute the Manchego cheese with a plant-based alternative.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
How to Make Spanish-Style Eggs with Roasted Potatoes – Step by Step
Step1: Prepare the Potatoes
- Preheat your oven to 210°C (410°F), using the bake + broil option (bottom + top heat).
- Cut 3 medium potatoes into small 1/2 inch pieces. Place them in a bowl, drizzle with 1 tbsp of extra virgin olive oil, and season with a pinch of sea salt and black pepper. Toss until well-coated.
- Spread the potatoes onto a baking tray lined with parchment paper, ensuring they’re in a single layer. Bake for about 40 minutes until they’re crispy and golden brown.
Step2: Prepare the Egg Mixture
- Meanwhile, crack 6 cage-free organic eggs into a large bowl. Season with a pinch of sea salt and black pepper, then whisk until the mixture is light and fluffy.
- Set aside while you prepare the vegetables.
Step3: Sauté the Vegetables
- Heat a large nonstick frying pan over medium heat. Add 2 tbsp of extra virgin olive oil.
- After 2 minutes, add the diced onion, chopped bell peppers, and chopped garlic. Sauté for about 6 minutes, or until the vegetables are soft and lightly browned.
Step4: Cook the Eggs
- Pour the whisked egg mixture over the sautéed vegetables. Cook for about 3 minutes, stirring occasionally to prevent sticking.
- Once the eggs are just set but still soft, remove the pan from the heat.
Step5: Assemble and Serve
- Remove the roasted potatoes from the oven. Transfer them to a large serving dish.
- Pour the egg and vegetable mixture over the potatoes.
- Sprinkle with 1/4 cup of shredded Manchego cheese, a dash of sweet smoked Spanish paprika, and a handful of finely chopped chives.
- Serve hot and enjoy!
For more delicious recipes like this, visit Sausage Balls Recipe with Red Lobster Mix for a tasty snack option.
Helpful Tips for Spanish-Style Eggs with Roasted Potatoes
- Use Fresh Ingredients: Whenever possible, use fresh, organic vegetables and high-quality olive oil to enhance the flavors.
- Timing is Key: Make sure to keep an eye on the potatoes as they bake. You want them to be crispy but not burnt.
- Customize the Heat: For a bit of a kick, add a pinch of red pepper flakes or some finely chopped jalapeños to the sautéed vegetables.
Cooking Tips for the Best Spanish-Style Eggs
- Low and Slow for Perfect Eggs: Cook the eggs on low to medium heat to ensure they stay fluffy and don’t dry out.
- Cheese Melting Tip: To get the cheese perfectly melted, cover the dish with foil for a minute or two after adding the cheese.
- Experiment with Flavors: Try using different types of cheese like feta or cheddar, or add a splash of cream for extra richness.
Serving Suggestions for Spanish-Style Eggs with Roasted Potatoes
- Pair this dish with a side of crusty bread or garlic toast for a complete meal.
- A light salad with a lemon vinaigrette is a refreshing side that balances the richness of the eggs.
- Serve with a glass of freshly squeezed orange juice or a cup of strong Spanish coffee.
Nutritional Information
Calories: 585 kcal per serving
Fats: 35g
Carbohydrates: 45g
Proteins: 22g
Vitamins: Rich in Vitamin C, B6, and Iron.
Storage and Leftovers for Spanish-Style Eggs
- To Store: Place leftovers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Warm in a skillet over low heat or in the microwave for 1-2 minutes.
- Freezing: It’s not recommended to freeze this dish as the texture of the eggs may change.
Frequently Asked Questions (FAQs) for Spanish-Style Eggs
- Can I make this dish ahead of time?
Yes! Prepare the potatoes and sautéed vegetables ahead, then add fresh eggs when you’re ready to serve. - What other vegetables can I use?
Mushrooms, spinach, or even zucchini are great additions to this dish. - Is this dish gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free spices. - Can I use a different type of cheese?
Definitely. Feta, cheddar, or even a dairy-free cheese work well here.
Related Recipes for Spanish-Style Egg Lovers
Conclusion
We hope you enjoy making and savoring this delicious Spanish-Style Eggs with Roasted Potatoes recipe! Feel free to customize it to your liking, and let us know your favorite variations in the comments. Happy cooking!
Buen Provecho!
Print
Spanish-Style Eggs with Roasted Potatoes – Easy Breakfast Recipe
Description
Welcome to a delightful culinary journey! In this article, we will dive into the creation of Spanish-Style Eggs with Roasted Potatoes, a savory breakfast dish that brings the taste of Spain right to your kitchen. Featuring fluffy eggs, roasted potatoes, and a mix of colorful bell peppers, this recipe is perfect for anyone looking to start their day with a hearty, delicious meal.
If you’re a fan of Spanish cuisine, this Spanish-Style Eggs dish will quickly become a favorite. It combines simple ingredients in a way that results in a truly comforting and satisfying breakfast. Let’s get started!
Ingredients
- 3 tbsp extra virgin olive oil (45 ml)
- 3 medium-sized potatoes (cut into small 1/2 inch pieces)
- 6 cage-free organic eggs
- 1/2 onion (finely diced)
- 1/2 green bell pepper (finely chopped)
- 1/2 red bell pepper (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1/4 cup shredded Manchego cheese (21 grams)
- Dash of sweet smoked Spanish paprika
- Handful of finely chopped chives
- Pinch of sea salt
- Dash of black pepper
Optional Substitutions:
- If you’re looking for a dairy-free option, substitute the Manchego cheese with a plant-based alternative.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 210°C (410°F), using the bake + broil option (bottom + top heat).
- Cut 3 medium potatoes into small 1/2 inch pieces. Place them in a bowl, drizzle with 1 tbsp of extra virgin olive oil, and season with a pinch of sea salt and black pepper. Toss until well-coated.
- Spread the potatoes onto a baking tray lined with parchment paper, ensuring they’re in a single layer. Bake for about 40 minutes until they’re crispy and golden brown.
Step 2: Prepare the Egg Mixture
- Meanwhile, crack 6 cage-free organic eggs into a large bowl. Season with a pinch of sea salt and black pepper, then whisk until the mixture is light and fluffy.
- Set aside while you prepare the vegetables.
Step 3: Sauté the Vegetables
- Heat a large nonstick frying pan over medium heat. Add 2 tbsp of extra virgin olive oil.
- After 2 minutes, add the diced onion, chopped bell peppers, and chopped garlic. Sauté for about 6 minutes, or until the vegetables are soft and lightly browned.
Step 4: Cook the Eggs
- Pour the whisked egg mixture over the sautéed vegetables. Cook for about 3 minutes, stirring occasionally to prevent sticking.
- Once the eggs are just set but still soft, remove the pan from the heat.
Step 5: Assemble and Serve
- Remove the roasted potatoes from the oven. Transfer them to a large serving dish.
- Pour the egg and vegetable mixture over the potatoes.
- Sprinkle with 1/4 cup of shredded Manchego cheese, a dash of sweet smoked Spanish paprika, and a handful of finely chopped chives.
- Serve hot and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Use Fresh Ingredients: Whenever possible, use fresh, organic vegetables and high-quality olive oil to enhance the flavors.
- Timing is Key: Make sure to keep an eye on the potatoes as they bake. You want them to be crispy but not burnt.
- Customize the Heat: For a bit of a kick, add a pinch of red pepper flakes or some finely chopped jalapeños to the sautéed vegetables.
