The Best Potatoes and Eggs of Your Life | Spanish Revuelto con Patatas

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Cut the potatoes into 1.25 cm (1/2 inch) bite-sized pieces, put them in a stockpot, add just enough water to barely cover, season generously with salt and bring to a high heat.
2. Meanwhile, roughly chop the onion, cut the red peppers into bite-sized pieces, thinly slice the garlic, and whisk the eggs in a bowl with salt and pepper.
3. After about 15 minutes, when the potatoes are al dente (a toothpick goes in with some resistance), remove from the heat, drain and rinse under cold water to stop the cooking.
4. Heat 90 ml (1/3 cup) extra virgin olive oil in a large frying pan over medium heat.
5. After a couple of minutes, add the onion, red pepper and garlic and stir.
6. After about 5 minutes, when the vegetables are lightly sautéed, add the boiled potatoes, season with salt and pepper, and stir every 2–3 minutes.
7. When the potatoes are lightly golden, after about 10–15 minutes, add 1 tsp smoked sweet Spanish paprika and stir quickly, then add the whisked eggs and stir continuously for 2–3 minutes until just cooked through.
8. Transfer to a large serving dish and garnish with chopped parsley.

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

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