Spanish Huevos a la Gallega | Spain's BEST-KEPT Potato & Egg Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Put the eggs in a saucepan and add just enough water to cover them. Heat on high.
2. Once it boils, cover the pan, turn off the heat and let the eggs sit for exactly 10 minutes.
3. Meanwhile, peel the potatoes and cut them into 1/2 inch (1.25 cm) rounds. Lay them in a single layer in a stockpot, add just enough water to cover, season generously with salt, add the bay leaf and heat on high.
4. When the eggs have rested 10 minutes, move them to a bowl of iced water.
5. Once cool enough to handle, peel the eggs and cut each one lengthwise into 3 evenly sized pieces.
6. Cook the potatoes about 15 to 20 minutes after the heat goes on, until just cooked through but still al dente: a toothpick should pierce them without them breaking apart. Transfer them with a slotted spoon to a dish lined with paper towels.
7. Arrange some potato slices in a single layer on a serving dish. Season with salt, pepper and a dash of paprika, then place a piece of egg on each potato and season again with salt, pepper and paprika.
8. Drizzle with a little olive oil, top with chopped chives and serve.

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

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