Poor Man´s Potatoes & Eggs | CLASSIC Recipe from Extremadura Spain

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Cut the peeled, washed potatoes into bite-sized pieces about 1 cm (1/4 inch) thick. Add to the pan and toss to coat in oil. Stir every 3–4 minutes.
3. Meanwhile, thinly slice the onion, cut the bell peppers into thin strips, peel the garlic, and whisk the eggs in a bowl with a pinch of sea salt and a dash of black pepper.
4. Fry the potatoes until cooked through and golden, 20–25 minutes. Remove them and set aside, keeping the oil in the pan.
5. In the same pan on the same heat, add the onion, peppers and garlic. Stir every 1–2 minutes until lightly sautéed, 6–8 minutes.
6. Return the potatoes to the pan, season with sea salt and black pepper, and mix. Lower to medium-low heat, add the whisked eggs and stir constantly for 2–3 minutes, until just set but still creamy.
7. Serve straight from the pan or transfer to a large dish, and top with the chopped chives.

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

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