Spanish country potatoes with pisto and fried eggs (patatas panaderas con pisto y huevos)
Spain on a Fork · ♥ 3K likes · 44.4K views · 9 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole Yukon Gold potatoes
Cut the peeled potatoes into quarter-inch rounds and thinly slice the onion.
- 1 whole onion
- extra virgin olive oil
Grease a large casserole dish with olive oil, layer the potatoes flat and overlapping, and spread the onions over them.
- 2 tbsp extra virgin olive oil
Drizzle with olive oil and season with sea salt, black pepper and a dash of dried thyme.
- sea salt
- freshly cracked black pepper
- dried thyme
Cover with foil and bake at 200C / 400F for about 40 minutes.
- 120 ml dry white wine
Uncover, pour the white wine over the potatoes and return to the oven uncovered at 200C / 400F.
- 30 ml extra virgin olive oil
- 1 whole onion
- 1 whole red bell pepper
- 1 whole green bell pepper
- 4 cloves garlic
For the pisto, heat olive oil in a frypan over medium heat; add the chopped onion, red and green bell peppers and garlic, stirring constantly so they sauté evenly without browning, about 4 minutes until the onion is translucent.
- 1 can tomato sauce
- 30 ml vegetable broth
- sea salt
- freshly cracked black pepper
- granulated sugar
Add the tomato sauce and vegetable broth, season with sea salt, black pepper and a little sugar, mix, then simmer on low.
- 60 ml extra virgin olive oil
- eggs
Heat olive oil in a separate frypan over medium heat; crack each egg into a bowl first, then fry without moving 1 to 2 minutes, splashing hot oil over it for a few seconds at the end.
The potatoes are done about 15 to 20 minutes after going back in, tender but not crispy; test with a toothpick.
Checking the potatoes and assembling
- sea salt
- freshly cracked black pepper
- chopped parsley
Serve potatoes in a shallow bowl topped with pisto and a fried egg; season the egg with sea salt and pepper and finish with chopped parsley.