Welcome, food enthusiasts! Today, we’re diving into the flavors of Spain with an irresistible recipe for Spanish-Style Eggs with Roasted Potatoes. Whether you’re a fan of Spanish cuisine or simply looking to spice up your breakfast routine, this dish is guaranteed to satisfy your cravings for something savory, nutritious, and utterly delicious. Let’s get started on this flavorful journey!
Introduction
Spanish-Style Eggs with Roasted Potatoes is a quintessential Spanish breakfast recipe that brings together rustic flavors with minimal fuss. Perfect for a cozy morning meal or a brunch spread, this dish features crispy roasted potatoes paired with perfectly scrambled eggs, sautéed peppers, onions, and topped with savory Manchego cheese. The combination of ingredients makes it a hearty option for breakfast lovers and fans of huevos dishes. Let’s explore why this Spanish-Style Eggs with Roasted Potatoes recipe is a must-try!
Ingredients for Spanish-Style Eggs with Roasted Potatoes
To recreate this delicious Spanish dish, you’ll 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 (chopped)
- 1/2 red bell pepper (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
Substitutions:
- For a vegetarian twist, use plant-based cheese or omit it entirely.
- Use Yukon Gold potatoes for an extra buttery flavor.
How to Make Spanish-Style Eggs with Roasted Potatoes – Step by Step
Step1: Prepare the Potatoes
- Preheat your oven to 410°F (210°C) using the bake + broil option (top and bottom heat).
- Cut the potatoes into small 1/2-inch pieces and place them in a bowl. Drizzle 1 tablespoon of extra virgin olive oil, season with sea salt and black pepper, and toss to coat evenly.
- Spread the potatoes on a baking tray lined with parchment paper, ensuring they are in a single layer. Bake for approximately 40 minutes until golden and crispy.
Step2: Prepare the Egg Mixture
- While the potatoes are roasting, finely dice 1/2 onion, chop the garlic cloves, and dice the bell peppers.
- In a separate bowl, crack 6 cage-free organic eggs. Season with sea salt and black pepper, then whisk until well combined.
Step3: Cook the Vegetables
- Heat a large non-stick pan over medium heat and add 2 tablespoons of extra virgin olive oil. After the oil heats up, add the diced onions, chopped garlic, and bell peppers.
- Sauté for about 6 minutes, stirring occasionally until the vegetables are lightly cooked. Season with sea salt and black pepper.
Step4: Scramble the Eggs
- Pour the whisked eggs over the sautéed vegetables. Cook the eggs for about 3 minutes, gently stirring occasionally until they are fully cooked but still soft.
Step5: Combine and Serve
- Once the potatoes are done roasting, remove them from the oven and transfer them to a serving dish.
- Spoon the scrambled egg mixture over the roasted potatoes. Sprinkle shredded Manchego cheese over the top, followed by a dash of sweet smoked Spanish paprika. Garnish with freshly chopped chives.
- Serve immediately and enjoy!
Helpful Tips for Spanish-Style Eggs with Roasted Potatoes
- For extra crispy potatoes, ensure they are spread in a single layer on the baking tray.
- Use a high-quality extra virgin olive oil for an authentic Spanish flavor.
- For a smoky kick, add a pinch of smoked paprika or use a spicier variety.
Cooking Tips for the Best Spanish-Style Eggs
- Cook the eggs on medium heat to prevent overcooking and ensure a fluffy texture.
- Use a non-stick pan to prevent the eggs from sticking and ensure easy cleanup.
- If you prefer a heartier breakfast, you can add chorizo to the egg mixture for a boost of protein and flavor.
Serving Suggestions for Spanish-Style Eggs with Roasted Potatoes
Pair this dish with a side of crusty bread and a glass of freshly squeezed orange juice for a complete breakfast. Alternatively, serve with a light mixed greens salad for a more balanced brunch option.
Nutritional Information
Spanish-Style Eggs with Roasted Potatoes offers a well-rounded, nutritious meal that’s rich in protein, vitamins, and minerals.
Nutritional Information (per serving):
- Calories: 585 kcal
- Fat: 35g
- Carbohydrates: 42g
- Protein: 21g
- Fiber: 6g
- Vitamin A: 30% of the Daily Value
- Vitamin C: 45% of the Daily Value
- Calcium: 15% of the Daily Value
Storage and Leftovers for Spanish-Style Eggs
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: To reheat, warm the potatoes and eggs in a skillet over medium heat or use a microwave. If using the microwave, be sure to stir halfway through to heat evenly.
Frequently Asked Questions (FAQs) for Spanish-Style Eggs with Roasted Potatoes
Q1: Can I make this recipe ahead of time? Yes, you can roast the potatoes ahead of time and store them in the fridge. Reheat them in the oven before combining with the eggs.
Q2: What can I substitute for Manchego cheese? You can substitute Manchego with a mild cheddar, Gouda, or a plant-based cheese for a dairy-free option.
Q3: How can I make this recipe spicier? Add a pinch of chili flakes or smoked paprika to the egg mixture for an extra kick.
Q4: Can I use sweet potatoes instead of regular potatoes? Yes, sweet potatoes will add a slightly sweeter flavor and are a great alternative for this recipe.
Related Recipes for Spanish-Style Dish Lovers
- Sausage Balls Recipe with Red Lobster Mix
: Perfect for a quick and flavorful appetizer.
- Ultimate Cowboy Casserole: A hearty meal packed with flavors and textures.
Conclusion
We hope you enjoy making and eating these delicious Spanish-Style Eggs with Roasted Potatoes! Whether it’s for breakfast, brunch, or even dinner, this dish is sure to become a household favorite. Try it out, and let us know how it turns out for you. Don’t hesitate to experiment with your own variations and share your results!
Now, grab those ingredients and get cooking! ¡Buen provecho!
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Spanish-Style Eggs with Roasted Potatoes | Easy Recipe
Description
Welcome, food enthusiasts! Today, we’re diving into the flavors of Spain with an irresistible recipe for Spanish-Style Eggs with Roasted Potatoes. Whether you’re a fan of Spanish cuisine or simply looking to spice up your breakfast routine, this dish is guaranteed to satisfy your cravings for something savory, nutritious, and utterly delicious. Let’s get started on this flavorful journey!
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 (chopped)
- 1/2 red bell pepper (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
Substitutions:
- For a vegetarian twist, use plant-based cheese or omit it entirely.
- Use Yukon Gold potatoes for an extra buttery flavor.
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 410°F (210°C) using the bake + broil option (top and bottom heat).
- Cut the potatoes into small 1/2-inch pieces and place them in a bowl. Drizzle 1 tablespoon of extra virgin olive oil, season with sea salt and black pepper, and toss to coat evenly.
- Spread the potatoes on a baking tray lined with parchment paper, ensuring they are in a single layer. Bake for approximately 40 minutes until golden and crispy.
Step 2: Prepare the Egg Mixture
- While the potatoes are roasting, finely dice 1/2 onion, chop the garlic cloves, and dice the bell peppers.
- In a separate bowl, crack 6 cage-free organic eggs. Season with sea salt and black pepper, then whisk until well combined.
Step 3: Cook the Vegetables
- Heat a large non-stick pan over medium heat and add 2 tablespoons of extra virgin olive oil. After the oil heats up, add the diced onions, chopped garlic, and bell peppers.
- Sauté for about 6 minutes, stirring occasionally until the vegetables are lightly cooked. Season with sea salt and black pepper.
Step 4: Scramble the Eggs
- Pour the whisked eggs over the sautéed vegetables. Cook the eggs for about 3 minutes, gently stirring occasionally until they are fully cooked but still soft.
Step 5: Combine and Serve
- Once the potatoes are done roasting, remove them from the oven and transfer them to a serving dish.
- Spoon the scrambled egg mixture over the roasted potatoes. Sprinkle shredded Manchego cheese over the top, followed by a dash of sweet smoked Spanish paprika. Garnish with freshly chopped chives.
- Serve immediately and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For extra crispy potatoes, ensure they are spread in a single layer on the baking tray.
- Use a high-quality extra virgin olive oil for an authentic Spanish flavor.
- For a smoky kick, add a pinch of smoked paprika or use a spicier variety.
