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Ingredients
Optional Substitutions:
Instructions
Preheat the ovento 410°F (210°C) with the bake + broil option (bottom + top heat). This setting ensures that the potatoes roast evenly, achieving that perfect crispy exterior.
Prepare the potatoesby cutting them into small 1/2 inch (1.25 cm) pieces. In a bowl, drizzle them with 1 tbsp (15 ml) of extra virgin olive oil, season with sea salt and black pepper, and toss together. Arrange the potatoes in a single layer on a baking tray lined with parchment paper, then place them in the oven.
While the potatoes are roasting, finely dice the onion, roughly chop the garlic, and finely chop the green and red bell peppers. Crack the eggs into a bowl, season with sea salt and black pepper, and whisk together until the mixture is smooth and frothy.
Heat a large nonstick fry panover medium heat and add the remaining 2 tbsp (30 ml) of extra virgin olive oil. After 2 minutes, add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes until the vegetables are lightly cooked, then season with sea salt and black pepper to taste.
Pour the whisked eggsinto the pan, mixing occasionally for about 3 minutes until the eggs are cooked through but still moist. Remove from heat immediately to prevent overcooking.
After 40 minutes, remove the potatoes from the oven and transfer them to a serving dish. Top the roasted potatoes with the egg mixture, ensuring an even distribution.
Finely shred1/4 cup of Manchego cheese over the eggs, sprinkle with sweet smoked paprika, and garnish with finely chopped chives. Serve immediately and enjoy this authentic taste of Spain!
