GARLICKY Potato and Egg Scramble | CLASSIC One-Pan Recipe from Spain

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Cut the peeled potatoes into bite-sized pieces about 1/4 inch (0.635 cm) thick and peel the garlic cloves.
3. Add the potatoes and garlic to the hot oil, coat them well, and stir every 3 to 4 minutes so they cook evenly.
4. While they cook, crack the eggs into a bowl and season with sea salt and black pepper.
5. After about 25 minutes, when the potatoes are golden, check that they are cooked through by piercing with a toothpick. Remove from heat and drain in a colander set over a heatproof bowl; discard the oil.
6. Return the potatoes and garlic to the same pan over medium heat and season with sea salt and black pepper. Gently mix, then add the eggs and stir continuously for 2 to 3 minutes until just cooked through. Remove from heat.
7. Transfer to serving dishes, garnish with fresh parsley and serve immediately.

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

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