We know potatoes are delicious and one of the ultimate comfort foods, but they are also full of potassium, magnesium, iron, vitamin C, niacin, and fiber—good reasons to indulge in their deliciousness. Here, the flavors of Spain jazz up this brunch dish—and it makes a wonderful supper, too, notes cookbook author Marlena Spieler, who contributed this recipe to Real Food. As the author of Yummy Potatoes, she’s well versed in the realm of spuds and creating twists on ways to enjoy them.
This recipe calls for baking potatoes, which are the starchy/floury potatoes, such as russets. They are great for baking and frying, notes Spieler, because the dry nature of their flesh is delectably fluffy inside. When baked, they can absorb butter like a delicious sponge; when fried, they get crisp and savory.
Andalucian Potatoes and Eggs with Chorizo, Peppers, and Tomatoes
Makes 4 servings
4 tbsp. extra virgin olive oil
1 medium onion, diced
1⁄2 green pepper, diced
2 lb. baking potatoes, peeled and diced
2 to 3 roasted red peppers, diced
4 oz. chorizo, linguiça, or other spicy sausage, cut into small pieces
salt and pepper to taste
4 cloves chopped garlic
11⁄2 c. diced tomatoes plus their juices
1 large pinch ground cumin
4 eggs
2 to 3 tbsp. chopped cilantro or flat-leaf parsley
1. Heat oil in a large frying pan until medium-hot. Add onion, green pepper, potatoes, and red peppers, and cook until potatoes begin to soften. Add chorizo and keep frying until potatoes are browned in spots and sausage is cooked and has imparted its taste to potatoes. Season with salt and pepper. Sprinkle on garlic.
2. Add tomatoes and cumin, and mix well. Make 4 wells down to bottom of pan if possible, and into each place an egg.
3. Cover and cook over medium-low heat 4 to 5 minutes, until whites have set but yolk is still runny with a thin white veil over it.
4. Serve immediately, sprinkled with cilantro or parsley.
Nutrition info (per serving): Calories 508 (269 from fat); Fat 30g (sat. 8g); Chol 211mg; Sodium 711mg; carb 43g; Fiber 4g; Protein 18g
