Pairs well with Revuelto con Patatas y Pimientos de Jaén
Show only recipes from Spain
Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
🍯
🧂
🍋
🍫
🌶️
🍄
Revuelto con Patatas y Pimientos de Jaén
(0.5)
15.6K views • 19d ago
1.4K
115
8.9% engagement
A humble and traditional Spanish dish from the province of Jaén in Andalucía, featuring boiled potatoes sautéed with bell peppers, onions, garlic, and finished with scrambled eggs. This dish highlights simple, high-quality ingredients and is considered one of the best potato and egg dishes in the world.
00:30:00 total
Serves 4
easy
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- potatoes - 3 medium (peeled, washed, patted dry, cut into 1/2 inch (1.25 cm) bite-sized pieces; Yukon Gold recommended but any potato can be used)
- water - enough to barely cover potatoes (for boiling potatoes)
- sea salt - generous amount (for seasoning boiling water and final seasoning)
- yellow onion - 1 large (roughly chopped; red or sweet onion can be substituted)
- red bell peppers - 2 medium (cut into bite-sized pieces; can substitute one red and one green bell pepper)
- garlic cloves - 6 (thinly sliced)
- extra virgin olive oil - 1/3 cup (90 ml) (high quality, preferably Spanish from Andalucía)
- large eggs - 6 (cage-free organic preferred)
- freshly cracked black pepper - to taste (for seasoning eggs and final seasoning)
- sweet smoked Spanish paprika - 1 teaspoon (2.5 grams) (added during frying for flavor)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare Potatoes: Peel, wash, and pat dry three medium potatoes. Cut into 1/2 inch (1.25 cm) bite-sized pieces.
- Boil Potatoes: Place potatoes in a stockpot in a flat layer. Add enough water to barely cover them. Season generously with sea salt. Bring to high heat and boil for about 15 minutes until just al dente (pierce with a toothpick to test). Drain and rinse under cold water to stop cooking.
- Prepare Vegetables and Eggs: Roughly chop one large yellow onion. Cut two red bell peppers into bite-sized pieces. Thinly slice six cloves of garlic. Crack six large eggs into a bowl, season with sea salt and freshly cracked black pepper, and whisk until well mixed.
- Sauté Vegetables: Heat a large frying pan over medium heat and add 1/3 cup (90 ml) of extra virgin olive oil. After a couple of minutes, add the chopped onion, bell peppers, and sliced garlic. Stir occasionally (about every minute) to coat evenly and sauté for about 5 minutes until lightly softened.
- Add Potatoes and Season: Add the boiled potatoes to the pan with the vegetables. Season with sea salt and freshly cracked black pepper. Mix gently every 1-2 minutes to evenly sauté. Cook for 10-15 minutes until potatoes are lightly golden fried.
- Add Paprika: Add 1 teaspoon (2.5 grams) of sweet smoked Spanish paprika. Quickly mix it in to avoid bitterness.
- Add Eggs and Cook: Pour the whisked eggs evenly over the potato and vegetable mixture. Lower heat to low-medium and gently stir continuously for 2-3 minutes until eggs are just cooked through.
- Serve and Garnish: Remove pan from heat. Transfer the mixture to a serving dish and garnish with fresh parsley. Serve immediately, optionally with crunchy baguette.
