Classic Spanish Potatoes and Eggs | Patatas Panaderas con Huevos Poché

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat 120 ml extra virgin olive oil in a large frying pan over medium heat.
2. Peel the 700 g potatoes and cut them into 1 cm rounds. Add them to the hot oil, coat them well, and stir every 4 minutes so they fry evenly.
3. Meanwhile, thinly slice the onions, green bell pepper and garlic. Fill a saucepan with water to a depth of 8 cm, add the white wine vinegar and bring to a high heat.
4. After 20 to 25 minutes, when the potatoes are lightly golden and cooked through, remove them and set aside.
5. In the same pan, lower the heat to medium-low and add the sliced onion, pepper and garlic. Stir every 2 minutes until softened and lightly sautéed, about 10 to 12 minutes.
6. When the water in the saucepan boils, lower the heat to a gentle simmer.
7. Crack each egg into a fine sieve to drain off the runny white, then put it in its own bowl.
8. Stir the simmering water with a whisk to make a whirlpool, slide in one egg and poach for 3 to 4 minutes, until the whites are set but the yolk is still creamy. Drain on paper towels. Repeat for each egg.
9. Add the fried potatoes back to the vegetables, season with salt and black pepper and toss gently.
10. Divide the potatoes among serving dishes, top each with a poached egg, season the eggs with salt and pepper, and garnish with parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

More recipes with

GarlicOnionEggBell pepperPotato