Entree: Spain – Extremadura – Patatera con Huevos (Hearty Extremaduran skillet of fried potatoes mixed with eggs and smoky paprika)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1/3-inch (8 mm) slices or small cubes
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced (approx. 150 g)
- 2 tsp (4 g) sweet smoked paprika (pimentón dulce)
- 2 cloves garlic, minced (approx. 6 g)
- 6 large eggs, beaten (6 large eggs approx. 300 g)
- Salt and freshly ground black pepper
- 6 oz (170 g) Spanish chorizo, thinly sliced (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large heavy skillet over medium heat. Add sliced potatoes and onion; season with a pinch of salt. Cook, stirring occasionally, until potatoes are tender and edges are golden, about 20–25 minutes.
2. If using, add chorizo slices after potatoes are partly cooked and fry 4–5 minutes until the fat renders and pieces are browned. Push potato mixture to one side of the pan.
3. Reduce heat to low, stir in paprika and minced garlic and cook 30–60 seconds until fragrant, then incorporate into the potatoes. Adjust seasoning with salt and pepper.
4. Pour beaten eggs evenly over the potato mixture and allow to cook gently. Either scramble lightly for a more broken texture or let set and fold like an omelet for larger curds; cook until eggs are just set, about 3–5 minutes.
5. Remove from heat, garnish with chopped parsley if desired, and serve immediately with crusty bread and a drizzle of olive oil.