Eggs with rustic potatoes and mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 21 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 8 medium, shell-free weight 400 g
- Potato peeled, 3 large 600 g
- Onion peeled 180 g
- Green pepper deseeded 150 g
- Mushrooms cleaned 200 g
- Garlic 4 cloves: 2 potatoes; 2 mushrooms 12 g
- Extra virgin olive oil 35 g potatoes; 15 g mushrooms; 15 g eggs 65 g
- Water to help cook the potatoes 60 g
- Parsley chopped 4 g
- Salt 2 g potatoes; 1 g eggs and mushrooms 3 g
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Method
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Cut the potatoes into 4 mm slices, slice the onion finely and cut the green pepper into thin strips.
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Heat 35 g oil in a wide frying pan. Add the potatoes, onion, pepper, 2 sliced garlic cloves, 2 g salt and the water. Cover and cook over a medium-low heat for 25–30 minutes, turning carefully, until the potatoes are tender. Uncover for the last 5 minutes to evaporate the water and brown lightly.
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Slice the mushrooms. Sauté in another pan with 15 g oil and the remaining 2 chopped garlic cloves for 6–8 minutes until their liquid has evaporated and they are golden. Add some of the reserved gram of salt and mix into the potatoes.
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Divide the remaining 15 g oil between two batches in a non-stick frying pan. Crack the eggs one at a time into a cup and slide into the pan. Cook over a medium-low heat, covering briefly if needed, until the whites are fully set and the yolks are cooked to your liking. Season with the remaining salt.
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Divide the potatoes and mushrooms between four plates, place two eggs on each and finish with chopped parsley. Serve freshly cooked.
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