Pixicook
LoginGet Started
    HomeRecipesSpanishAndalusian-Style Creamy Scrambled Eggs with Golden Potatoes and Caramelized Onions
    recipe image

    Andalusian-Style Creamy Scrambled Eggs with Golden Potatoes and Caramelized Onions

    clock-icon50 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious and comforting dish featuring creamy scrambled eggs, golden potatoes, and caramelized onions with a touch of parsley.

    Ingredients for Andalusian-Style Creamy Scrambled Eggs with Golden Potatoes and Caramelized Onions

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Waxy Potatoes, peeled

    0 lb

    Substitute chevron-down

    Large Onions, cut in half and sliced

    each

    Substitute chevron-down

    Olive Oil

    cups

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Large Eggs

    each

    Substitute chevron-down

    Flat Leaf Parsley, chopped

    tablespoons

    Substitute chevron-down

    How to Make Andalusian-Style Creamy Scrambled Eggs with Golden Potatoes and Caramelized Onions

    1. Boil Potatoes

    Peel and boil one pound (0.45 kg) of waxy potatoes in salted water until they are tender, which should take about 15 to 25 minutes.

    2. Caramelize Onions

    While the potatoes are boiling, take one and a half large onions, cut them in half, and slice them thinly. Heat a quarter cup (60 ml) of olive oil in a large covered skillet over low heat. Add the sliced onions and cook them slowly for around 25 minutes.

    3. Prepare Potatoes

    Once the potatoes are tender, drain them and set them aside to cool slightly. When cool enough to handle, cut them into bite-sized pieces. Add these potato pieces to the skillet with the caramelized onions, and increase the heat to medium-high. Cook them together until the potatoes and onions are golden and slightly crispy, adding salt to taste.

    4. Cook Eggs

    In a bowl, lightly beat six large eggs with a pinch of salt. Pour the beaten eggs over the potato and onion mixture in the skillet. Stir gently over medium heat until the eggs are just set and creamy.

    5. Garnish and Serve

    Transfer the mixture to serving dishes and sprinkle with two tablespoons of chopped flat-leaf parsley for a fresh, vibrant finish.

    Pitfalls and tips

    Potato Selection and Preparation

    Choose waxy potatoes like Yukon Gold for this recipe—they hold their shape better after cooking and offer a creamy texture. Cut the potatoes into uniform, bite-sized pieces to ensure even cooking. Parboiling the potatoes before sautéing can speed up the cooking process and also give you a head start on achieving that golden exterior.

    Caramelizing Onions

    Patience is key. Low and slow is the mantra for caramelizing onions. Choose a sweet variety like Vidalia for a deeper flavor. Cook the onions over low heat, stirring occasionally, until they reach a deep golden brown color. This could take up to 45 minutes, but the rich, sweet flavor will be worth it.

    Low Heat Cooking

    Cook your eggs on low heat to avoid tough, overcooked eggs. The eggs should gently set into a custard-like texture. Stir frequently with a rubber spatula, scraping the bottom of the pan to create soft curds.

    Egg Quality and Treatment

    Use the freshest eggs possible. The fresher the egg, the better it will hold together and the creamier your scramble will be. Crack eggs into a bowl and beat them just until the yolks and whites are combined. Over-beating can make the eggs tough.

    Seasoning

    Salt your eggs towards the end of cooking to prevent them from becoming watery. Freshly cracked black pepper, a pinch of smoked paprika, or a dash of good quality olive oil can elevate the flavor profile.


    Comments (0)

    Add your comment...

    Explore More Spanish recipes

    Explore More Collections

    Dashi with Cod and Clams

    Mushroom Soup

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken