Spanish Style Recipe

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Eat the Week: Every meal, every dayIf you’re partial to going big on breakfast, this is the dish for you. The padrón peppers, hollandaise sauce, crisp and cheesy roasted potatoes and fried egg are always on the breakfast wish list. This takes some co-ordinating, but if you’re prepared and keen to create a feast, then get stuck in.

  • Yield: 4 to 6
  • Preparation Time: 10 Minutes
  • Cooking Time: 50 Minutes


  • 5 large maris piper or desiree potatoes
  • few glugs of rapeseed oil
  • few knobs of butter
  • 12 cherry tomatoes
  • 3½ oz 1 cup (100 g) grated mature cheddar
  • 10½ oz (300 g) spinach leaves, thoroughly washed
  • 1 white onion, thinly sliced
  • 10½ oz (300 g) padrón peppers
  • 6 eggs – one per person
  • small handful of coriander (cilantro) leaves
  • 1 spring onion (scallion), thinly sliced
  • 1 red chilli, thinly sliced
Hollandaise Sauce
  • 4½ oz (125 g) butter
  • 1 tablespoon white wine vinegar
  • 2 large egg yolks – or 3 medium ones
  • ½ lemon juice
How to Make It
  1. Scrub the potatoes, but leave the skin on, then cut into 2 cm (¾ in) cubes. Add to boiling salted water and cook for 12–15 minutes or until tender. Drain and put in a shallow roasting tin. Add a few glugs of oil, along with a couple of knobs of butter, and toss to coat the potatoes. Season with salt and pepper, then add the cherry tomatoes and half of the cheese. Place under the grill (broiler) for 8–10 minutes or until the cheese starts to crisp and bubble. Keep an eye on it, and once one side has a nice crunchy texture, turn the potatoes, adding the rest of the cheese. Return to the grill for another 8–10 minutes until you have golden, cheesy potatoes.
  2. Meanwhile, cook the spinach in a frying pan over medium heat until it wilts, then remove from the pan and set aside. Add a small glug of oil, the onion, padrón peppers and a good pinch of salt, then cook over high heat for 3–4 minutes or until the onion and peppers have softened. Remove from the pan and keep warm. Add a little more oil to the pan and fry an egg per person.
  3. For the hollandaise sauce, warm the butter and vinegar in a small saucepan over medium–low heat. When it is just warm, gradually add to your egg yolks and whisk until thick, smooth and creamy. Season with salt and pepper before adding the lemon juice. Give the sauce another thorough whisk, then serve immediately.
  4. I like to serve this up as a sharing dish on a board or plate. Start with the potatoes and tomatoes before piling on the spinach, onions and padrón peppers, followed by the coriander and then your fried eggs. Finish with the sliced spring onion and chilli.

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