I've been continuing to work my way through egg recipes in a desperate (and ultimately futile) attempt to stay ahead of the chickens' egg production. I haven't had a chance to make bread since getting back from camping, so all the recipes that call for being served on or with toast are out. But we did have a bunch of potatoes that were getting a bit long in the tooth, so this recipe was perfect to use them up along with a few more eggs.

The original recipe called for the potatoes to be cut into 1/4-1/2" dice. TF was acting as my sous chef for this, so I just asked her for 1cm (~1/2") dice. This was within the recipe spec, but I felt that the cubes were too large to cook nicely and too chunky to meld with the eggs well. Next time I'd go for 5-6mm (~1/4") cubes. It'd be a bit more work to chop, but I think they'd cook up much better.
Photo goes here.

Spanish-Style Fried Eggs and Potatoes

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2-4 Tbsp. olive oil
• 900g potatoes, cut into 5mm dice
• 1-2 cloves garlic, minced
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 4-6 large eggs
• 1/4-1/3 c. tomato salsa

Directions

1. Heat the oil over medium heat.
2. Add the potatoes, reduce heat to medium-low, and cook, turning occasionally, until crisp (20-25 minutes).
3. Add the garlic, salt, and pepper.
4. Break an egg into a cup and carefully pour it on top of the potatoes. Repeat with remaining eggs, spacing them out over the potatoes.
5. Cover and cook (without moving the lid) for ~5 minutes.
6. Serve with salsa.