Potato and Egg Skillet à Brás
A vegetarian Portugal-inspired skillet with crisp shoestring potatoes folded into soft eggs, onion, garlic, and sliced black olives. Serve it for lunch or dinner straight from the stovetop.
- à Brás-inspired
- dinner
- egg
- lunch
- main course
- Portugal
- Portuguese cuisine
- potato
- skillet
- stovetop
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Frozen shoestring potatoes · 1 Bag
Kroger® Shoestring Frozen French Fries
71%
Details
Raw yellow onion, thinly sliced · 150 Gram
Fresh Cut In Store Julienne Yellow Onion
66%
Details
Sliced black olives, drained · 1 Can
Early California® Sliced Ripe Black Olives
50%
Details
Large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
Raw garlic, minced · 10 Gram
Garlic
25%
Details
Fresh parsley, chopped · 2 Tablespoon
Parsley
13%
Details
Extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
Fine sea salt · 0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- frozen shoestring potatoes-1 bag
- large eggs-4 each
- raw yellow onion-150 g
- raw garlic-10 g
- sliced black olives-1 can
- extra-virgin olive oil-3 tablespoons
- fresh parsley-2 tablespoons
- fine sea salt-3/4 teaspoon
- black pepper-1/4 teaspoon
Prep the onion, garlic, olives, and parsley; whisk the 4 large eggs with 1/4 teaspoon salt and the black pepper until evenly blended.
Keep the knife blade angled away from fingers while slicing, mincing, and chopping.
Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat; add the 150 grams sliced onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.
Keep the skillet handle turned inward on the stovetop to reduce the risk of bumping it.
Add the frozen shoestring potatoes and remaining 1 tablespoon olive oil; spread into an even layer as much as possible and cook for 8 to 12 minutes, turning often, until the potatoes are hot, crisp-edged, and lightly browned. If the skillet is crowded, cook a few minutes longer as needed.
Add frozen potatoes carefully to hot oil because moisture can cause splattering.
Stir in the 10 grams minced garlic and cook for 30 seconds, just until fragrant.
Reduce heat to low and sprinkle in the remaining 1/2 teaspoon salt; pour the whisked eggs over the potato mixture and gently fold for 1 to 2 minutes until the eggs are softly set with no visible liquid egg remaining.
Cook eggs until softly set with no visible liquid egg remaining.
Fold in the drained sliced black olives and cook for 30 seconds to warm through.
Remove from heat, scatter with chopped parsley, and serve while the skillet is warm and softly set.
Use a dry oven mitt or towel when handling the hot skillet.
How did it turn out?
Rating and review tools are unavailable right now.