Spanish Paprika Potatoes with Eggs | INSANELY Delicious & Easy Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Meanwhile, cut the potatoes into bite-sized pieces about 2 cm (3/4 inch) thick.
3. Add the potatoes to the hot pan and toss to coat them in oil. Stir every 3 to 4 minutes so they fry evenly.
4. While the potatoes cook, pound the chopped parsley, chopped garlic and a pinch of sea salt in a mortar with a pestle until a paste forms. Add the paprika and white wine vinegar, mix, and set aside.
5. When the potatoes are golden all over, about 20 to 25 minutes, remove the pan from the heat and drain the potatoes in a colander set over a heatproof bowl.
6. Heat the same pan over low-medium heat and add 2 tbsp (30 ml) of the reserved frying oil. Immediately add the paprika and garlic mixture and stir constantly. After 1 to 2 minutes, when the garlic smells fragrant, add the water, stir, and simmer.
7. After 3 minutes, when the sauce has reduced slightly, return the fried potatoes to the pan, season with sea salt and black pepper, mix well, and lower to low heat.
8. Meanwhile, heat a separate frying pan over medium heat and add 1/4 cup (60 ml) of the reserved frying oil. When the oil is hot, fry the eggs and season them lightly with salt and black pepper.
9. Remove the potatoes from the heat, place the fried eggs on top, garnish with chopped parsley, and serve immediately.

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

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