Patatas al rebujón (poor man's potatoes and eggs)
Spain on a Fork · ♥ 1.4K likes · 87.2K views · 8 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 olive oil.
- 1 kg potatoes
Cut the peeled, washed and dried potatoes into small bite-sized pieces 1 cm thick. Add to the pan and coat in the oil.
Fry, stirring every 3 to 4 minutes so they cook evenly without browning too quickly, 20 to 25 minutes until cooked through and a fork or toothpick goes in easily.
- 1 whole large onion
- 1 whole red bell pepper
- 1 whole green bell pepper
Meanwhile thinly slice the onion, cut the red and green bell peppers into thin strips, and peel the garlic cloves.
- 8 cloves garlic
- 4 whole eggs
- sea salt
- freshly cracked black pepper
Crack the eggs into a bowl, season with sea salt and black pepper, and whisk lightly for a few seconds.
Remove the potatoes to a dish, keeping the oil in the pan.
Add the vegetables and garlic to the same pan over the same heat and saute, stirring every 1 to 2 minutes, 6 to 8 minutes until the peppers are tender.
Return the potatoes, season with sea salt and black pepper and mix gently.
Lower to low-medium heat, add the eggs and stir continuously 2 to 3 minutes, until just cooked but still creamy.
- chopped chives
Take off the heat and top with chopped chives; serve from the pan or a serving dish.
Chives and tasting