Spanish Country Potatoes with Eggs | Classic Recipe from Jaén Spain

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Slice the potatoes into rounds 1/4 inch (0.635 cm) thick.
2. Drizzle 1 tbsp (15 ml) olive oil over a large casserole dish. Lay the potatoes in a flat layer with the sliced onions, spreading them evenly.
3. Drizzle everything with 2 tbsp (30 ml) olive oil, season with salt, pepper and thyme, cover with foil, and bake at 400°F (200°C).
4. After 40 minutes, remove the foil and add the white wine. Return the dish to the oven uncovered.
5. Meanwhile, heat 2 tbsp (30 ml) olive oil in a frying pan over medium heat. Add the chopped onion, garlic and bell peppers and stir for 4 minutes.
6. Add the tomato sauce and vegetable broth, season with salt, pepper and a dash of sugar, stir well, then lower the heat to low.
7. Heat 1/4 cup (60 ml) olive oil in a separate frying pan over medium heat. Crack in the eggs and fry them to your liking, then remove and season with salt and pepper.
8. After about 20 minutes uncovered, the potatoes should be cooked through; check by piercing with a toothpick, then remove from the oven.
9. Spoon some potatoes into a shallow bowl, top with some simmering vegetables and a fried egg, sprinkle with chopped parsley, and serve at once.

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

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