Cuisine. brunch. cast iron skillet cooking. Spanish Eggs. 8-7-16

​Spanish Eggs: parboil fingerling potatoes. Heat a cast iron skillet with butter and olive oil, garlic, smoked Spanish paprika and dried herbs at 425°F. Take the skillet from the oven, put in the potatoes and break them lightly with a masher. Put them in for 30 minutes.

About 10 minutes before done, use a spatula to turn the potatoes, then add diced tomatoes, sliced cheddar, and break 3 eggs over it all. Crank the oven to 450, and put the skillet back in. Should be 7-10 minutes to finish, depending on how done you like your eggs


About gojohnego

Avid foodie and kitchen tinkerer, artist, news junky and political wonk, musician, blogger, naturist, dog-daddy, and owner of a kinky play-space. ...and did I mention I'm single ;)
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