Authortapasonline
RatingDifficultyBeginner

Fried potatoes with eggs - There are many ingredients which go well with this dish and you can have fun experimenting. Try:
Serrano ham - Chop or tear a slice of ham and stir it into the pan just before the eggs.
Chorizo with piquillo peppers - Put sliced chorizo in the pan with the potatoes and add the strips of pepper just before the eggs.
Majorcan sobrasada - Roughly chop the sobrasada and add it to the pan just before the eggs.
Padrón peppers - Start cooking the peppers when the potatoes are about half way – allow them to blister.
Asparagus tips - Cook the asparagus and add to the pan just before the eggs.
Smoked salmon - Tear the salmon into pieces and add to the pan just before the eggs.
Prawns with avocado - Cut the avocado into small slices and stir into the pan with the prawns, just before the eggs.

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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 Medium-sized Potatopeeled and sliced
 Half a small Red Onionroughly chopped
 2 Cloves of Garlicunpeeled
 2 Large Free-range Eggs
 1 Spoon of Extra Virgin Olive Oil
 1 Pinch of Salt
 1 tsp Pimentón Dulce (smoked paprika)
1

Parboil the potatoes for a few minutes until they are just beginning to soften. Check with the point of a knife. Drain and put aside.

2

Heat the oil in a frying pan and add the onions, garlic and salt.

3

Add the pimentón, followed by the potatoes and turn them to ensure they are evenly covered.

4

Cook, turning occasionally, until the potatoes are beginning to brown.

5

Carefully break the eggs over the potatoes, ensuring the yolks remain whole. Cover the pan.

6

When the eggs are just cooked, slide the dish from the pan, being careful not to break the yolks, and serve immediately.

CategoryCooking Method

Ingredients

 1 Medium-sized Potatopeeled and sliced
 Half a small Red Onionroughly chopped
 2 Cloves of Garlicunpeeled
 2 Large Free-range Eggs
 1 Spoon of Extra Virgin Olive Oil
 1 Pinch of Salt
 1 tsp Pimentón Dulce (smoked paprika)

Directions

1

Parboil the potatoes for a few minutes until they are just beginning to soften. Check with the point of a knife. Drain and put aside.

2

Heat the oil in a frying pan and add the onions, garlic and salt.

3

Add the pimentón, followed by the potatoes and turn them to ensure they are evenly covered.

4

Cook, turning occasionally, until the potatoes are beginning to brown.

5

Carefully break the eggs over the potatoes, ensuring the yolks remain whole. Cover the pan.

6

When the eggs are just cooked, slide the dish from the pan, being careful not to break the yolks, and serve immediately.

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