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

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 (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!

Notes

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.