Ingredients
4 russet potatoes, sliced
6 tbsp olive oil
2 eggs
1 onion, sliced
1 clove garlic, minced
ground paprika
salt and pepper, to taste
Preparation
Peel the potatoes and cook them for 10 minutes until tender. Drain and let the potatoes cool for 10 minutes before slicing.
Heat a skillet with olive oil. Pan fry the potatoes on both sides for 5 to 7 minutes until golden brown and crispy. Take the potatoes out of the pan and set aside.
Sauté the onions and garlic until soft and translucent. Put on a plate and set aside.
Heat more olive oil and fry the eggs. Leave the yolk whole. Put the eggs on a plate.
Place the potatoes back in the pan with the onion mix, then stir. Season the potatoes with salt and pepper.
Put the eggs on top and add a sprinkle of paprika powder.
Serve warm, then cut the eggs so the yolk runs on top of the potatoes. Enjoy!
