Description
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
Instructions
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.
Notes
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.
