The FAMOUS Spanish Eggs with Potatoes & Peppers | A Dish Fit for Royalty

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile while maintaining flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini has fewer calories, while cabbage is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without extra calories, while cayenne is often cheaper.

onion

🥗Healthier: green onion

💰Cheaper: leeks

Green onions provide a milder flavor, while leeks are often less costly.

Heat a large fry pan over medium heat and add 1 cup of extra virgin olive oil.

Cut 2 green bell peppers into thick strips and add them to the pan.

Fry the bell peppers for 5-6 minutes until lightly sautéed and tender.

Remove the bell peppers from the pan and season with sea salt, letting them cool.

In the same pan, add chopped onion and 1 kilogram of quarter-inch thick potatoes.

Fry the potatoes and onions for 20-25 minutes until the potatoes are golden and fully cooked, stirring every 3-4 minutes.

Drain the potato mixture into a fine sieve and cover to keep warm.

Add the drained olive oil back into the pan and heat it again over medium heat.

Crack eggs into individual bowls and fry them in batches in the hot olive oil for 90 seconds to 2 minutes, splashing oil over the tops to cook them.

Remove the fried eggs from the pan and continue frying the remaining eggs in batches.

Plate the dish by adding fried eggs, fried potatoes, and fried green bell peppers, seasoning with sea salt and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens