Scrambled potatoes with egg and picadillo, a recipe as easy as it is irresistible.
Last Updated on
Total: 45 min Diners: 4
There isn’t a birthday when I don’t ask my mom to make me scrambled potatoes with egg. In my house they are a special day dish and really, they couldn’t be more humble and simple. All you need are potatoes, good eggs, onion and oil. And a little salt, of course. And don’t confuse them with scrambled eggs because this is more of a potato and onion scramble.
I love scrambled eggs, and if you make them with tuna tartar or bonito added, even more. Normally, I fry the potato with the onion but, on this occasion, I added fried onion at the end because I wanted that crunchier point that would intermingle with the power of the picadillo or zorza. Who doesn’t like the flavor of chorizo with some eggs and potatoes? It would also be great with crispy baked potatoes with poached eggs, potato rosti or even potatoes a la importancia. I’m thinking right now of some Rioja-style stewed potatoes or stewed potatoes with chanterelles.
In Spain, eggs and potatoes are a big hit everywhere. But it is not easy to find good eggs and much more difficult to find good potatoes, and the creaminess of the yolk here will be crucial as well as the sweetness and texture of the potatoes. I always start frying from cold oil, so they are lightly candied and then I turn up the heat to high to brown them. I also like to add some egg yolks at the end, which give us a lot of creaminess.
How to make a potato scramble with egg and mince
Ingredients
Medium potatoes, 3 pc Eggs, 4 pc Yolks, 3 pc Crispy fried onion, 3 tablespoons Pork mince or zorza, 200 g Salt, c/s Extra virgin olive oil, abundant
Step 1
Peel the potatoes with the help of a peeler and then cut them into thin slices, they have to be very thin but not too thin so that they have a little bite. If we wanted to use fresh onion we would peel it and cut it into julienne strips as well.
Step 2
In a wide frying pan with a good bottom, put plenty of extra virgin olive oil and also the potatoes (and the onion if we wanted to add it fresh). At that moment, turn on the fire and put it on high. When we see that it starts to bubble, leave the fire at medium intensity and cover with a lid that has holes to breathe a little.
Step 3
We turn the potatoes from time to time with a skimmer. When we see that some of them start to break, it will be time to turn up the heat and let the potatoes brown a little.
Step 4
Remove the potatoes from the oil and place them in a colander to drain the excess oil.
Step 5
In a bowl, beat the eggs and mix them with the mince and fried onion. I think the easiest way to mix the picadillo is to break it up little by little with your hands.
Step 6
Incorporate the fried potatoes and mix well, let stand a couple of minutes and add the egg yolks.
Step 7
Heat the frying pan, which we can use the same without the oil and clean lightly with some kitchen paper, with a little oil. Over high heat. Add the potato mixture and turn off the heat completely. Stir quickly with the spatula so that it is very creamy but not overdone. At the last moment add one more egg yolk.
Tricks and tips
I like the picadillo a little undercooked, and that’s why I cook it this way, it has to be very well crumbled, eh? But if you want it more golden and crunchy, more dry, you will have to sauté it previously in the frying pan. It will lose juiciness, I warn you.
