I hate that thing in Spanish recipes where they say and now you flip it onto a plate. So this is what I did instead.
Ingredients for two
- potatoes peeled and diced quite small, no more than 1cm. Enough to approximately cover the bottom of the pan
- 6 large best eggs you can get
- seeded and finely diced tomato: only if they are good
- a few tablespoons of grated parmesan
- parsley chopped
- shallot finely chopped
- butter and/or olive oil
- Fry the potatoes in the pan, stirring frequently until brown and cooked, I used a combination of butter and olive oil.
- Mix the eggs and add the tomato, parmesan and parsley. Add salt and pepper to taste.
- Add the shallot when the potatoes are almost cooked, you don’t want it to burn. Mix thoroughly.
- Pour the egg mixture into the pan and jiggle it about. Tip the pan as necessary to get the uncooked egg on top to run down to the bottom.
I cut this into quarters when the egg was just a bit runny on top still, the heat will mean it keeps cooking as you serve. It was brown and a little crunchy underneath.
Serve with a salad.
This is a perfect lunch and it tolerates whatever is in the cupboard. Asparagus is going in my next one since it’s the season. Anchovies maybe. Cheddar cheese for a different texture as well as taste. Sardines. Different herbs and spring onions would be good. We ate this hot, but I think it would be good cold/room temperature. I can see taking it on a picnic.