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Potato and wakame scrambled eggs with fried bread

Name: Potato and wakame scrambled eggs with fried bread
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Egg (8 eggs); 400 g Potato (2 peeled); 10 g Wakame seaweed (dried, rehydrate as directed); 160 g Red onion; 160 g Bread (8 thin slices); 75 ml Extra virgin olive oil (Estimated amount consumed: 60 ml estimated potato and bread absorption,15 ml eggs; extra frying oil); 3 g Parsley; 2 g Salt

Total time1 h 10 min Preparation 25 min · Cooking 25 min · Resting 20 min

Preparation excluding the indicated waiting: 25 min · Cooking: 25 min · Resting: 20 min.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Bread. Usual composition; check the label or the dough/sauce recipe: Bread. Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Bread.

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Potato and wakame scrambled eggs with fried bread. Use food-grade wakame and follow the pack instructions. Frying uses more oil than the food absorbs; calories are approximate.

Jump to steps

25 minpreparation excluding indicated waiting

25 mincooking

20 minResting

4servings

1.979 kcalwhole recipe

495 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation 25 min · Cooking 25 min · Resting 20 min

Preparation excluding indicated waiting: 25 min · Cooking: 25 min · Resting: 20 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Vegetarian Main course 1 to 2 hours Spanish

Allergens

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Diet

Vegetarian

Dish type

Main course

Meal

Lunch

Preparation

Boiling

Appliances

Casserole

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 8 eggs 400 g
Potato 2 peeled 400 g
Wakame seaweed dried, rehydrate as directed 10 g
Red onion 160 g
Bread 8 thin slices 160 g
Extra virgin olive oil Estimated amount consumed: 60 ml estimated potato and bread absorption,15 ml eggs; extra frying oil 75 ml
Parsley 3 g
Salt Approx. ⅓ level tsp of fine salt 2 g

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Method

Rehydrate the wakame seaweed in water as directed on the pack, ten to 20 minutes. Drain, rinse if instructed and chop.
Peel the onion and potatoes. Dice the onion and thinly slice the potatoes. Fry together in oil over medium heat for twelve to 15 minutes until tender. Drain in a sieve over a bowl.
Fry the eight bread slices in hot oil on both sides until golden. Drain on absorbent kitchen paper.
Beat the eggs in a bowl with parsley and some salt. Add wakame seaweed, potatoes and onion and mix.
Heat 15 ml oil in a clean frying pan. Add the mixture and stir over medium-low heat until the eggs are set with no liquid parts. Taste for salt.
Divide between four plates and serve with two fried bread slices per person.