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Delicious Spanish-Style Eggs with Crispy Roasted Potatoes

Ingredients

Scale
  • 3 tbspextra virgin olive oil (45ml)
  • 3medium-sized potatoes
  • 6cage-free organic eggs
  • 1/2onion
  • 1/2green bell pepper
  • 1/2red bell pepper
  • 4cloves garlic
  • 1/4 cupshredded Manchego cheese (21 grams)
  • Dash of sweet smoked Spanish paprika
  • Handful of finely chopped chives
  • Pinch of sea salt
  • Dash of black pepper

Instructions

  1. Preheat your ovento 410°F (210°C) with both bake and broil options on. This ensures the potatoes get that perfect crispy texture.
  2. Cut the potatoesinto small 1/2 inch (1.25 cm) pieces. Place them in a bowl, drizzle with 1 tbsp (15 ml) extra virgin olive oil, and season with sea salt and black pepper. Toss to coat.
  3. Spread the potatoesin a single layer on a baking tray lined with parchment paper. Bake in the preheated oven for 40 minutes, or until golden and crispy. The parchment paper prevents sticking and makes cleanup a breeze.
  4. While the potatoes are baking,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.
  5. Heat 2 tbsp of olive oilin a large nonstick pan over medium heat. Add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes, or until the vegetables are tender and lightly browned. Season with sea salt and black pepper.
  6. Pour the whisked eggsinto the pan with the vegetables. Cook, stirring occasionally, for about 3 minutes, or until the eggs are fully cooked. Remove from heat. Be careful not to overcook the eggs, as they should be soft and slightly creamy.
  7. Once the potatoes are done,transfer them to a serving dish. Top with the egg mixture. Shred 1/4 cup Manchego cheese over the top, sprinkle with sweet smoked paprika, and garnish with finely chopped chives. Serve and enjoy!

Notes

For an extra layer of flavor, try adding some chopped chorizo or serrano ham to the sautéed vegetables.; If you prefer your potatoes even crispier, you can broil them for an additional 2-3 minutes at the end of baking.; This dish is also fantastic with a side of fresh salsa or a dollop of aioli for dipping the potatoes.

  • Author: Chef Stella