Spanish cuisine · Breakfast & Eggs

Scrambled Eggs with Potato and Onion

Scrambled eggs with potato cubes and sweet onion slowly fried soft in olive oil — a tortilla without the flip.

Ingredients · for 2 servings

• 400 g waxy potatoes
• 2 onions
• 5 eggs
• 6 tbsp olive oil
• 1 clove garlic
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 1 cm cubes, slice the onions into fine half-rings and chop the garlic finely.
2. Warm 5 tbsp olive oil in a nonstick pan over medium heat and cook the potato cubes, turning occasionally, for 12–15 min. until soft with the first golden edges.
3. Add the onions and cook along over low heat for another 8 min. until they collapse and smell sweet; stir in the garlic for the last 2 min.
4. Pour off any excess oil, season the vegetables with salt and pepper and turn the heat to its lowest setting.
5. Whisk the eggs only loosely, pour over the potatoes and onions and stir from the edge inward with a wooden spoon for 2–3 min. until the mixture sets creamy but still moist.
6. Serve at once on warmed plates, drizzled with the remaining olive oil, scattered with chopped parsley, and with bread.