Breakfast Potatoes

by Yotam Ottolenghi and Verena Lochmuller, featured in Ottolenghi Simple Too

Published by Ebury Press

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Introduction

This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs). Traditionally both fried, here we bake: not to be virtuous, it’s just easy. One tray, one mandoline (if you have one, it makes light work of slicing the potatoes and shallots), and you have easily fed a crowd.

As featured in

Ottolenghi Simple Too

Image of Yotam Ottolenghi and Verena Lochmuller's Breakfast Potatoes — Photo by Jonathan Lovekin

Ingredients

Serves: 6

1 kilogram Yukon Gold, Maris Piper (or other floury) potatoes (unpeeled and thinly sliced)
2 red peppers (deseeded and thinly sliced - 300g)
4 sprigs oregano
3 large banana shallots (thinly sliced - 200g)
1 bulb of garlic (top 1cm removed)
1 teaspoon smoked sweet paprika
150 millilitres olive oil
6 eggs
fine sea salt and black pepper

Method

Breakfast Potatoes is a guest recipe by Yotam Ottolenghi and Verena Lochmuller so we are not able to answer questions regarding this recipe

Preheat the oven to 190°C fan.
Put everything apart from the eggs on a large baking tray (about 28cm x 40cm x 4cm), along with 1¼ teaspoons of salt and plenty of pepper. Mix together well and bake for 30 minutes. Remove from the oven, turn everything over and bake for another 30 minutes (turning the vegetables over again halfway through), until the potatoes are soft and jammy and the peppers and shallots are frazzled. Remove from the oven, squeeze the garlic cloves out of their skins and fold them through.
Crack the eggs into a jug, season with a pinch of salt and some pepper, then lightly break with a fork: just enough to burst the yolks. Create a few small pockets in the potato mixture, then pour in the eggs. Return to the oven for 5 minutes, or until the eggs are just cooked through.