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