Potato, Onion, and Egg Skillet
Tender golden potatoes and sweet onions are pan-fried until crisp at the edges, then topped with eggs that cook directly in the skillet. Made from a handful of inexpensive staples, this rustic…
Ingredients
- 450 g Yukon Gold or waxy potatoes
- 1 medium yellow onion
- 3 tablespoons olive oil
- 4 large eggs
- 1/2 teaspoon, plus more to taste fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons, chopped fresh parsley
Instructions
- Scrub the potatoes and cut them into 1 cm slices or small chunks. Peel and thinly slice the onion.
- Heat the olive oil in a large 25 cm nonstick or well-seasoned cast-iron skillet over medium heat. Add the potatoes, onion, salt, and black pepper, and toss to coat.
- Cover the skillet and cook for 10 minutes, stirring every 2 to 3 minutes, until the potatoes begin to soften and the onion is tender.
- Uncover the skillet, increase the heat to medium-high, and cook for 6 to 8 minutes, turning occasionally, until the potatoes are golden and crisp in places. Stir in the smoked paprika.
- Make four wells in the potato mixture and crack an egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 4 to 6 minutes, until the whites are set and the yolks remain soft, or longer for firmer yolks.
- Season the eggs with a little additional salt and pepper, scatter over the parsley, and serve immediately from the skillet.
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