Spanish-Style Eggs with Roasted Potatoes

Spanish-Style Eggs with Roasted Potatoes is a hearty and delicious dish that combines the earthy flavors of roasted potatoes with the rich taste of sautéed vegetables and fluffy eggs. Topped with Manchego cheese and sweet smoked paprika, this meal is perfect for breakfast, brunch, or even a light dinner. Packed with vibrant flavors and simple ingredients, it’s a dish you’ll want to add to your regular rotation.

Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 3 medium-sized potatoes
• 6 cage-free organic eggs
• 1/2 onion
• 1/2 green bell pepper
• 1/2 red bell pepper
• 4 cloves garlic
• 1/4 cup shredded Manchego cheese (21 grams)
• Dash of sweet smoked Spanish paprika
• Handful of finely chopped chives
• Pinch of sea salt
• Dash of black pepper

Directions

Step 1: Roast the Potatoes
Cut the potatoes into small 1/2-inch pieces and place them in a bowl. Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper, and toss to coat evenly. Spread the potatoes on a baking tray lined with parchment paper, ensuring they’re in a single layer. Roast them in a preheated oven with the bake and broil option (bottom and top heat) at 410°F (210°C) for 40 minutes.

Step 2: Prepare the Vegetables and Eggs
While the potatoes roast, finely dice the onion, roughly chop the garlic, and finely chop the green and red bell peppers. Crack the eggs into a bowl, season with sea salt and black pepper, and whisk until combined.

Step 3: Sauté the Vegetables
Heat a large nonstick frying pan over medium heat and add 2 tablespoons of olive oil. After 2 minutes, add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes, or until the vegetables are softened. Season with sea salt and black pepper, then mix well.

Step 4: Cook the Eggs
Pour the whisked eggs into the sautéed vegetables and cook for about 3 minutes, stirring occasionally, until the eggs are cooked through. Remove the pan from heat once done.

Step 5: Assemble the Dish
Once the roasted potatoes are ready, transfer them to a serving dish. Top the potatoes with the egg and vegetable mixture. Sprinkle shredded Manchego cheese over the top, add a dash of sweet smoked paprika, and garnish with finely chopped chives.

Serving and Enjoying
Serve the dish immediately while the cheese is still melting. This Spanish-inspired recipe pairs wonderfully with a side of crusty bread or a fresh green salad for a complete meal.

Serving and Storage Tips

Serving Tips

• Serve the dish immediately while the potatoes are hot and the Manchego cheese is still melting for the best texture and flavor.
• Pair it with freshly baked crusty bread, a light green salad, or even a dollop of sour cream on the side.
• For an authentic Spanish experience, accompany the dish with a glass of fresh orange juice or a café con leche.
• Sprinkle extra sweet smoked paprika or chives on individual servings for added flair and taste.

Storage Tips

• Refrigeration: Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: While freezing is not recommended for the eggs, you can freeze the roasted potatoes separately in a freezer-safe container for up to 1 month.
• Reheating: To reheat, warm the dish in a preheated oven at 350°F (175°C) for 10-12 minutes or until heated through. For individual portions, use a microwave on medium heat in 30-second intervals, stirring gently between intervals.
• Revitalizing the Texture: To restore some crispness to the potatoes, reheat them on a stovetop with a drizzle of olive oil.

Properly served and stored, Spanish-Style Eggs with Roasted Potatoes retains its delightful flavors, ensuring you can enjoy this dish fresh or as a convenient meal later in the week!

Variations

1. Add Protein

• Include diced Spanish chorizo or cooked ham in the egg mixture for a heartier dish.
• Add cooked shrimp or sautéed mushrooms for a pescatarian or vegetarian twist.

2. Spice It Up

• Sprinkle a pinch of cayenne pepper or crushed red pepper flakes for a spicy kick.
• Add a drizzle of hot sauce or sriracha before serving for heat lovers.

3. Cheese Alternatives

• Swap Manchego cheese with grated Parmesan, feta, or shredded cheddar for a different flavor profile.
• Use a blend of cheeses, such as mozzarella and gouda, for extra creaminess.

4. Veggie Boost

• Add more vegetables like zucchini, spinach, or cherry tomatoes for a colorful and nutritious upgrade.
• Substitute the bell peppers with roasted red peppers or sun-dried tomatoes for a deeper, smokier flavor.

5. Herbaceous Touch

• Garnish with fresh parsley, cilantro, or basil instead of chives for a unique taste.
• Mix in dried oregano or thyme into the egg mixture for Mediterranean notes.

6. Potato Twists

• Replace standard potatoes with sweet potatoes for a sweeter, caramelized flavor.
• Use baby potatoes or fingerlings, leaving the skin on for added texture.

7. Alternate Cooking Methods

• For a crispy texture, air fry the potatoes instead of roasting them in the oven.
• Make this dish into a one-pan meal by cooking the potatoes in the skillet first, then adding the eggs and other ingredients.

8. Vegan Adaptation

• Use plant-based eggs and skip the cheese for a vegan-friendly version.
• Replace the Manchego with a dairy-free cheese alternative.

9. Single-Serve Option

• Prepare individual portions in ramekins and bake them for a personal-sized treat.

10. Breakfast Wraps or Bowls

• Transform this dish into a breakfast wrap by placing the roasted potatoes, eggs, and veggies in a tortilla.
• Serve in a bowl with a side of guacamole or sour cream for a deconstructed version.

These variations let you customize Spanish-Style Eggs with Roasted Potatoes to suit your preferences or dietary needs while keeping the flavors vibrant and satisfying.

FAQs

1. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes are a great alternative. They add a touch of sweetness that pairs well with the savory eggs and vegetables.

2. What can I substitute for Manchego cheese?
You can use Parmesan, feta, cheddar, or gouda as a substitute. Each will bring a slightly different flavor to the dish.

3. Can I make this dish ahead of time?
Yes, you can prepare the roasted potatoes and the egg mixture in advance. Reheat them just before serving for a quick meal.

4. Can I use a different oil instead of olive oil?
Yes, you can use avocado oil, sunflower oil, or even melted butter, but olive oil provides the most authentic flavor.

5. How do I prevent the eggs from overcooking?
Cook the eggs over medium heat, stirring occasionally, and remove them from the heat as soon as they’re set but still soft. Residual heat will finish cooking them.

6. Is this dish suitable for meal prep?
Absolutely! Store the components separately in airtight containers and assemble them when ready to eat.

7. Can I make this dish spicy?
Yes, add cayenne pepper, red pepper flakes, or a spicy paprika to the egg mixture for a kick of heat.

8. What other vegetables can I add?
You can include spinach, mushrooms, zucchini, or cherry tomatoes for added nutrients and flavor.

9. Can I cook the potatoes in an air fryer instead of the oven?
Yes, air frying is a great alternative. Cook them at 400°F (204°C) for about 15-20 minutes, shaking the basket halfway through.

10. Can I freeze leftovers?
While it’s best served fresh, you can freeze the egg mixture and potatoes separately. Reheat gently in the oven or microwave for best results.

These FAQs cover common questions, ensuring your Spanish-Style Eggs with Roasted Potatoes turn out perfectly every time!

Spanish-Style Eggs with Roasted Potatoes is an easy yet flavorful dish that brings a touch of Spain to your kitchen. With its vibrant colors, wholesome ingredients, and incredible taste, this dish is perfect for any occasion. Whether you’re cooking for yourself or hosting a brunch, this recipe is sure to impress. Give it a try and savor the flavors of Spain!

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