Huevos con Papas Recipe
Mexican · Main course · 30 min total
A classic Mexican breakfast dish featuring crispy fried potatoes and scrambled eggs, often served with warm tortillas and salsa.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 3 medium potatoes, peeled and diced into 1/2-inch cubes
- 3 tablespoons vegetable oil
- 1/2 medium onion, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 6 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat oil in a large non-stick skillet over medium-high heat. Add potatoes in a single layer and cook, stirring occasionally, until golden and crispy, about 12-15 minutes.
- Add onion and jalapeño (if using) to the skillet. Cook until onion is translucent, about 3 minutes.
- In a bowl, whisk eggs with salt and pepper. Pour over the potato mixture. Reduce heat to medium-low.
- Let eggs set for about 30 seconds, then gently stir with a spatula, folding eggs over potatoes until just set but still moist, about 2-3 minutes.
- Remove from heat. Sprinkle with cilantro if desired. Serve immediately with warm tortillas and salsa.
Tips
- For extra flavor, add a pinch of cumin or chili powder to the eggs.
- Serve with refried beans and a side of avocado slices.
- Leftovers can be stored in the fridge for up to 2 days; reheat in a skillet.
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