Ingredients
Scale
- 3 tbspextra virgin olive oil (45ml)
- 3medium-sized potatoes
- 6cage-free organic eggs
- 1/2onion
- 1/2green bell pepper
- 1/2red bell pepper
- 4cloves garlic
- 1/4 cupshredded Manchego cheese (21 grams)
- Dash of sweet smoked Spanish paprika
- Handful of finely chopped chives
- Pinch of sea salt
- Dash of black pepper
Instructions
- Preheat your ovento 410°F (210°C) with both bake and broil options on. This ensures the potatoes get that perfect crispy texture.
- Cut the potatoesinto small 1/2 inch (1.25 cm) pieces. Place them in a bowl, drizzle with 1 tbsp (15 ml) extra virgin olive oil, and season with sea salt and black pepper. Toss to coat.
- Spread the potatoesin a single layer on a baking tray lined with parchment paper. Bake in the preheated oven for 40 minutes, or until golden and crispy. The parchment paper prevents sticking and makes cleanup a breeze.
- While the potatoes are baking,finely dice the onion, roughly chop the garlic, and finely chop the green and red bell peppers. Crack the eggs into a bowl, season with sea salt and black pepper, and whisk together.
- Heat 2 tbsp of olive oilin a large nonstick pan over medium heat. Add the diced onion, chopped bell peppers, and garlic. Sauté for about 6 minutes, or until the vegetables are tender and lightly browned. Season with sea salt and black pepper.
- Pour the whisked eggsinto the pan with the vegetables. Cook, stirring occasionally, for about 3 minutes, or until the eggs are fully cooked. Remove from heat. Be careful not to overcook the eggs, as they should be soft and slightly creamy.
- Once the potatoes are done,transfer them to a serving dish. Top with the egg mixture. Shred 1/4 cup Manchego cheese over the top, sprinkle with sweet smoked paprika, and garnish with finely chopped chives. Serve and enjoy!