This dish combines two great potato recipes from Spain: patatas a lo pobre ("poor man's potatoes") and huevos rotos ("broken eggs"). Traditionally, the eggs are fried in both dishes, but here we bake everything: not to show off, but simply because it is easier. One baking sheet, one mandoline (if you have one, use it to effortlessly slice the potatoes and shallots), and you can easily feed a crowd.
Image
Serves:
6 servings
Prep time:
10 minutes
Cook time:
65 minutes
Cuisine
Ingredients
1 kg starchy organic potatoes, unpeeled, thinly sliced or grated
2 red bell peppers, cleaned and cut into thin strips (300g)
4 sprigs of oregano, plus a few leaves for garnish
3 large banana shallots, cut into thin rings (200g)
1 head of garlic, cloves peeled and sliced
1 tsp mild smoked paprika powder
120 ml olive oil
6 eggs
Fine sea salt
Black pepper
Instructions
Preheat the oven to 190°C (convection).
Mix all ingredients – except the eggs – with 1 ¼ tsp salt and plenty of pepper on a deep baking sheet, then bake for 30 minutes in the oven. Afterwards, remove, turn everything, then bake for another 30 minutes (turn the vegetables again after half the time) until the potatoes are soft and almost falling apart. The bell peppers and shallots should be nicely browned. Take out of the oven.
Whisk the eggs in a measuring cup with a pinch of salt and some pepper using a fork, but only until the yolks have burst. Lightly push the potato mixture aside in a few places, then pour the eggs into the created indentations. Bake for about 5 more minutes until the eggs are just set. Serve sprinkled with some fresh oregano leaves.
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