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

Scale

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.

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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!

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.