, , , ,

This is a very common dish down here in Andalucia, especially at this time of year when, in the old days, the ingredients for it were pretty well all that was in the larder. Potatoes, good olive oil, onions, garlic and green peppers. It can then be fortified with whatever you have, chorizo, fresh sausages, a slice of pork, or my favourite, eggs, or if you are really hungry, all of those.
All sorts of other ingredients can be added to this basic recipe to vary it. Mushrooms work well, red peppers of course, olives for a different flavour.
Per person you want

150 grams more or less of waxy potatoes – scrubbed and cut into thickish slices

1/4 of a large onion – cut into slices

2 cloves of garlic – cut into thin slices

1 green horn shaped pepper – cut into bite sized pieces

extra virgin olive oil

salt and pepper

one or two free range eggs

Traditionally the potatoes are fried with the rest of the ingredients from raw, but as you have to use a generous amount of olive oil to ensure that they don’t stick in the pan, I prefer to par boil them for five to seven minutes until half cooked, then I drain them and put them to one side while I cook the rest of the ingredients. You can do this or go the traditional method, the choice is yours.

Put two tablespoons of oil into a shallow pan, add the onions, garlic and green peppers. Fry on a low heat stirring regularly, until lightly browned at the edges.

Add the potatoes and continue frying and stirring, adding more oil if you think you need to.

Season well, and continue cooking until the potatoes are cooked.

Either poach or fry the eggs.

Serve the potatoes with the eggs on top cutting into the eggs so that the lovely warm yellow yolks dribble into them.