Garlicky potato and egg scramble
Spain on a Fork · ♥ 691 likes · 7.3K views · 6 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
- 1 kg potatoes
- 1 head garlic
Cut the peeled potatoes into even bite-size pieces a quarter inch thick so they cook evenly. Separate and peel the cloves of a whole head of garlic.
Add the potatoes and garlic cloves to the hot oil, toss to coat, and cook about 25 minutes, stirring every 3 to 4 minutes, until golden and cooked; check with a toothpick.
- 4 whole large eggs
- sea salt
- freshly cracked black pepper
Crack the eggs into a bowl and season with sea salt and black pepper.
Take the pan off the heat and drain the potatoes and garlic in a colander over a heat-proof bowl; save the oil.
Return the potatoes and garlic to the same pan over medium heat, season with sea salt and pepper, and mix gently.
- fresh parsley
Transfer to a serving dish and garnish with fresh parsley; serve with a crunchy baguette.