Spanish Peas and Potatoes | CLASSIC Recipe from the Canary Islands

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more economical.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while water with seasoning is cost-effective.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is often less expensive.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Yellow bell pepper is sweeter, while green is more affordable.

Add 4 eggs into a saucepan and fill with water to about 1.25 cm above the eggs.

Heat the saucepan on high until boiling, then cover and turn off the heat, letting the eggs sit for 10-11 minutes.

Heat a large fry pan over medium heat and add 3 tbsp of extra virgin olive oil.

Finely chop 1 medium onion and roughly chop 4 cloves of garlic, then add them to the hot fry pan and sauté for 3-4 minutes until the onion is translucent.

Add 1 cup of tomato sauce to the pan and simmer for a few minutes.

Cut 2 medium-sized peeled potatoes into small bite-sized pieces (2 cm thick).

After the tomato sauce thickens slightly, add the chopped potatoes and 1/2 cup of white wine to the pan.

Season with 2 tsp of dried oregano, sea salt, and black pepper, then mix well and simmer for 2-3 minutes.

Add enough water to barely cover the potatoes and 2 bay leaves, then bring to a boil.

Cover the pan and lower the heat to low-medium, simmering for 15-20 minutes until the potatoes are cooked through.

Add 16 oz of frozen peas to the pan and mix well, then cover and simmer for another 5-6 minutes until the peas are tender.

Remove from heat and transfer to a serving dish, garnishing with the hardboiled eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary