PlumTally

Recipe combo

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.

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Recipe details

Servings
4
Total time
32 min
Prep
10 min
Cook
22 min
Difficulty
medium

Ingredients

  • 1 Bag Frozen shoestring potatoes - 1 (20-ounce bag)
  • 4 Each Large eggs - 4 (count), whisked
  • 150 Gram Raw yellow onion, thinly sliced - 150 (grams), thinly sliced
  • 10 Gram Raw garlic, minced - 10 (grams), minced
  • 1 Can Sliced black olives, drained - 1 (2.25-ounce can), drained
  • 3 Tablespoon Extra-virgin olive oil - 3 (tablespoons)
  • 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon), Divided: 1/4 teaspoon whisked with the eggs and 1/2 teaspoon added before the eggs go into the skillet.
  • 0.25 Teaspoon Black pepper - 1/4 (teaspoon)
  • 2 Tablespoon Fresh parsley, chopped - 2 (tablespoons), chopped

Instructions

  1. Prep vegetables, olives, parsley, and eggs

    1. *Prep the onion, garlic, olives, and parsley*; whisk the *4 large eggs* with 1/4 teaspoon salt and the black pepper until evenly blended.

  2. Soften the onion

    2. 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.

  3. Crisp the potatoes

    3. 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.

  4. Add the garlic

    4. Stir in the *10 grams minced garlic* and cook for *30 seconds*, just until fragrant.

  5. Set the eggs gently

    5. 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.

  6. Warm the olives

    6. Fold in the *drained sliced black olives* and cook for *30 seconds* to warm through.

  7. Garnish and serve

    7. Remove from heat, scatter with *chopped parsley*, and serve while the skillet is *warm and softly set*.