Mother Earth Living

Potatoes and their Herbal Partners: Spanish Eggs with Potatoes and Oregano

By Terri Pischoff
October/November 1997
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Spanish Eggs with Potatoes and Oregano
Serves 4

Tortilla de Patata is sometimes served in a hollowed-out loaf of round, country-style bread that is cut into wedges and topped with slices of cheese.

  • 1/2 cup finely chopped onion (1 small)
  • 1/3 cup olive oil
  • 3 medium potatoes (about 1 pound), peeled and chopped
  • 1 1/2 teaspoons finely chopped fresh oregano leaves, or 3/4 teaspoon dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 eggs
  1. In a large, heavy skillet over medium-high heat, sauté the onions in the oil for 5 minutes. Lower the heat to medium, add the potatoes, oregano, salt, and pepper, and cook, partly covered, for 10 to 15 minutes, or until potatoes are tender. Stir often while cooking.
  2. Beat the eggs until frothy. Return the heat to medium-high and add the eggs (if necessary to keep them from sticking, add more oil before adding the eggs). Cook, stirring constantly, until the eggs are firm.
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