Papas Con Huevo (Mexican potato and eggs)
Delicious Papas Con Huevos Revueltos is an easy recipe made with perfectly crispy potatoes and scrambled eggs. Enjoy the simple ingredients that give a Mexican twist!
Servings 2 people
- 2 small potatoes or 1 large russet potato peeled (optional) and cubed
- 1/4 cup avocado, vegetable or canola oil
- 1/3 cup onions (yellow or white) chopped into small pieces
- 1/4 cup Anaheim chile (or jalapeño, serrano, etc)
- 4 large eggs
- 1/4 tsp kosher salt
- ground black pepper
Parboil method for cooking the potatoes
Place potatoes in a small saucepan. Add enough water just to cover the potatoes. Cook on medium high for about 5 minutes or until the potatoes soften up just a little bit.
Drain the potatoes and place them on paper towel to remove dry them up a little bit. If you skip this process the hot oil will splash all over you!
Frying pan method for cooking the potatoes
In a medium to large skillet, add about 1/4 cup (enough so that it spreads on the entire skillet). Stir them often so that they cook evenly.
Once they're ready, set them on a paper towel to drain the excess oil.
Cooking the eggs
In a skillet set to medium high heat, add the oil. Once the oil is hot add the potatoes and cook for about a minute. (This process is for when using the parboil method of cooking the potatoes)
When the potatoes are almost ready, add the onions and chiles and cook until the onions are translucent. Note: Remove excess oil prior to adding the eggs
Lower the heat to medium low. Add the eggs, and cook, stirring continuously, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 2-4 minutes.
Serve immediately, with salsa, hot sauce, toast, tortillas, as tacos, etc.
Serving: 1plate | Calories: 351kcal | Carbohydrates: 20g | Protein: 16g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 155mg | Potassium: 766mg | Fiber: 4g