Papas con Huevos
(potatoes and eggs with vegetables)
Salvadoran recipe

Papas con Huevos, or potatoes and eggs with vegetables, is a Salvadoran dish that’s ideal for breakfast. I prepare this recipe with fresh eggs from local hens, along with freshly harvested veggies (if the chickens don’t get to them first!). Serve with warm tortillas.

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Serves 4–6 servings
 3  tablespoons  vegetable oil
 7  small  potatoes,* cubed
 1/2  small  onion, minced
 1/2  teaspoon  salt
 1  green bell pepper, cubed
 1  Jalapeño, seeded and minced
 1  Roma tomato, chopped
 3  large  eggs, beaten
 ~  optional  favorite salsa
 ~  optional  sour cream
 ~  optional  sliced avocado


* Yukon gold or other firm varieties work best.

  1. Heat oil in a skillet set over medium-high heat until sizzling.
  2. Add the potatoes, adjust heat to medium and cover with a lid.
  3. Cook for several minutes until potatoes are just beginning to soften. Stir to prevent burning.
  4. Add the onions and mix well.
  5. Sprinkle the mixture with salt and stir to incorporate.
  6. Return the lid and cook until the potatoes and onions are soft.
  7. Add the bell pepper, Jalapeño and tomato. Cook several minutes, until vegetables are softened.
  8. Pour the eggs into the skillet and cook until set.
  9. Mix well to incorporate.
  10. Top with your favorite salsa, sour cream and sliced avocado.
Preparation Time: 
Approximately 30 minutes