Spanish Scrambled Eggs with Potatoes and Spinach Recipe
This hearty scramble with sautéed potatoes and green spinach is reminiscent of breakfasts in small bars where workers drop in for a quick hot meal before work. The potatoes are soft inside and lightly browned on the edges, and the eggs wrap them in a creamy layer. It’s something between scrambled eggs and a very loose tortilla, perfect for a lazy morning.
This recipe combines the comfort of Spanish-style potatoes with the ease of scrambled eggs, giving you a dish that feels like a bar-style breakfast but is simple enough for any home kitchen. The potatoes add substance, the spinach brings freshness and color, and the lightly creamy eggs tie everything together.
Chef's tips
Cut the potatoes into evenly sized cubes so they cook at the same speed. Take your time frying them gently – well-cooked, soft potatoes are key to the texture. Don’t rush the eggs either: low heat and gentle stirring keep them creamy instead of dry.
How to serve
Serve straight from the pan in the center of the table so everyone can help themselves. Add a side of olives or a small green salad for a more complete brunch. A drizzle of extra olive oil or a few drops of hot sauce on top can also be a nice finishing touch.
Ingredients
- egg - 4 pieces
- potatoes - 250 g
- spinach - 80 g
- onion - 0.5 pieces
- olive oil - 2 tablespoons
- milk - 2 tablespoons
- garlic - 1 clove
- salt
- pepper
- paprika - 0.25 teaspoons
Preparation
- Peel the potatoes and cut them into small cubes of about 1 cm. Finely dice the onion, peel the garlic and chop it very finely.
- Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add the potatoes and fry for 10–12 minutes, stirring often, until they are soft inside and lightly golden on the edges. If they start to burn, reduce the heat.
- Add the onion to the potatoes and fry for another 3–4 minutes, until it softens and becomes slightly translucent, without strong browning.
- Add the garlic and fry for about 30 seconds more, just until it becomes very fragrant.
- Rinse the spinach, dry it and roughly chop it. Add it to the pan and fry for 1–2 minutes, until the leaves wilt and reduce in volume. Lightly season with salt.
- In a bowl, whisk the eggs with the milk, then add a pinch of salt, pepper and smoked paprika.
- Add 1 tablespoon of olive oil to the pan with the vegetables and spread it over the bottom. Reduce the heat to low and pour in the egg mixture.
- Cook the scrambled eggs for 3–5 minutes over low heat, gently stirring from the edges toward the center, until the eggs are set but still slightly creamy. Remove the pan from the heat before the eggs are fully firm – they will finish cooking in the residual heat of the pan.
- Serve immediately, preferably with a slice of bread.
Storage
Jajecznicę najlepiej zjeść od razu, ale jeśli zostanie, przechowuj ją w lodówce w szczelnym pojemniku i zjedz najpóźniej następnego dnia, podgrzewając krótko na małym ogniu.
