Recipe
Scrambled Eggs with Potatoes
Golden diced potatoes scrambled with beaten eggs: a quick and tasty dish, ideal for breakfast or a simple lunch.
- Preparation8 min
- Cooking12 min
- Total time20 min
- Servings4 servings
- DifficultyEasy
A rich and quick recipe that fits both a breakfast and a delicious lunch.
The potato is a tuber native to the Andes, and there are more than 5000 varieties worldwide. In Cuba, it is a product deeply integrated into traditional gastronomy, although in recent years it has become difficult to obtain. The same applies to eggs, regulated by the State at a minimum quota, and obtaining them through free sale has become a titanic task.
This dish brings the two together, perhaps so we do not forget a recipe that was once common on Cuban tables. Enjoy!
Ingredients
Check off the ingredients you have.
To serve (optional)
Method
- Wash the potatoes, peel them, and cut them into cubes.
- Heat the oil in a frying pan and fry the potatoes until golden and well cooked.
- Meanwhile, beat the eggs in a deep bowl and add salt and pepper to taste.
- When the potatoes are fried, remove excess fat from the pan, leaving the potatoes inside.
- Add the beaten eggs and stir so they mix well with the potatoes.
- Cook until the eggs reach your preferred doneness.
- Serve immediately. If you like, top with grated cheese, very thinly sliced ham, and chives. Enjoy!
