Patate con Uova
Patate con Uova
Ingredients
- 3 medium size potatoes
- 4 eggs
- 4 sprigs spring onion
- 10 g chives
- 50 g Parmesan cheese
- 1 knob butter
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Chop the potatoes into small cubes. Place them in a bowl and cover with water to soak for around 1 hour.
⏱️ 5 min
- 2
Preheat the oven to 220°C (fan forced). If possible, turn on the top element for crisping.
⏱️ 15 min•🌡️ 220
- 3
Drain the soaked potatoes thoroughly and dry them completely with a paper towel.
⏱️ 5 min
- 4
Drizzle extra virgin olive oil generously into a hot pan over medium heat. Add the dried, chopped potatoes to the pan and season with salt and pepper.
⏱️ 2 min
- 5
Fry the potatoes on medium heat for 10 to 15 minutes, stirring occasionally. If needed, cover the pan for a portion of this time to help soften them, ensuring they still get crispy.
⏱️ 15 min
- 6
While the potatoes are cooking, whisk the 4 eggs in a bowl. Add most of the 50g Parmesan cheese to the whisked eggs, reserving some for sprinkling at the end. Continue to whisk until well combined.
⏱️ 3 min
- 7
Finely chop the 4 sprigs of spring onion and the 10g chives.
⏱️ 5 min
- 8
Add the knob of butter, finely chopped chives, and finely chopped spring onion to the pan with the frying potatoes. Continue to fry for another 5 to 10 minutes, stirring and tossing.
⏱️ 10 min
- 9
Turn off the heat under the pan and let it sit for 5 minutes.
⏱️ 5 min
- 10
Pour the egg and cheese mixture evenly over the potatoes and herbs in the pan.
⏱️ 1 min
- 11
Transfer the pan into the preheated oven and bake for around 5 minutes, or until the top is crispy and the dish is evenly cooked.
⏱️ 5 min•🌡️ 220
- 12
Once finished, remove the pan from the oven and sprinkle the remaining Parmesan cheese over the top of the dish. Serve immediately.
⏱️ 1 min
Kitchen Tools
Patate con Uova
- 3 medium size potatoes
- 4 eggs
- 4 sprigs spring onion
- 10 g chives
- 50 g Parmesan cheese
- 1 knob butter
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Instructions
- 1
Chop the potatoes into small cubes. Place them in a bowl and cover with water to soak for around 1 hour.
⏱️ 5 min - 2
Preheat the oven to 220°C (fan forced). If possible, turn on the top element for crisping.
⏱️ 15 min•🌡️ 220 - 3
Drain the soaked potatoes thoroughly and dry them completely with a paper towel.
⏱️ 5 min - 4
Drizzle extra virgin olive oil generously into a hot pan over medium heat. Add the dried, chopped potatoes to the pan and season with salt and pepper.
⏱️ 2 min - 5
Fry the potatoes on medium heat for 10 to 15 minutes, stirring occasionally. If needed, cover the pan for a portion of this time to help soften them, ensuring they still get crispy.
⏱️ 15 min - 6
While the potatoes are cooking, whisk the 4 eggs in a bowl. Add most of the 50g Parmesan cheese to the whisked eggs, reserving some for sprinkling at the end. Continue to whisk until well combined.
⏱️ 3 min - 7
Finely chop the 4 sprigs of spring onion and the 10g chives.
⏱️ 5 min - 8
Add the knob of butter, finely chopped chives, and finely chopped spring onion to the pan with the frying potatoes. Continue to fry for another 5 to 10 minutes, stirring and tossing.
⏱️ 10 min - 9
Turn off the heat under the pan and let it sit for 5 minutes.
⏱️ 5 min - 10
Pour the egg and cheese mixture evenly over the potatoes and herbs in the pan.
⏱️ 1 min - 11
Transfer the pan into the preheated oven and bake for around 5 minutes, or until the top is crispy and the dish is evenly cooked.
⏱️ 5 min•🌡️ 220 - 12
Once finished, remove the pan from the oven and sprinkle the remaining Parmesan cheese over the top of the dish. Serve immediately.
⏱️ 1 min