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Spicy Scrambled Eggs with Potatoes
Prep 3min
Total20min
Ingredients7
Servings2
There’s nothing better than starting the day with a delicious helping of scrambled eggs. To mix things up, this time I’ve added a little bit of heat and served them with home fries. This recipe is perfect for two people, perhaps for breakfast in bed. Or double the quantity to serve a family of four. This recipe requires new potatoes, also called baby potatoes. They have yellow skin and are perfect because they keep their shape. If you can’t find them at the supermarket, you can use small purple potatoes. Don’t, however, use baking potatoes since these come apart easily.
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Ingredients
5new potatoes (baby potatoes), chopped into half-inch cubes
1tablespoon of olive oil
2tablespoons of water
3eggs
3/4teaspoon of chipotle powder
2green onions, chopped
Salt and pepper to taste
Directions
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1
In a deep container, toss the potatoes in the oil and salt to taste. Place them in a non-stick pan over medium-high heat, add two tablespoons of water, cover, and let them steam for 4-5 minutes, or until the potatoes are soft and the water has evaporated completely.
2
Scramble the eggs with the chipotle powder, green onions, and salt and pepper to taste. Spread the eggs over the potatoes once they are tender, cover, and allow to cook for 4-5 minutes, stirring occasionally.
3
Serve with warm tortillas.
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If you don’t have chipotle powder, you can use a marinated chipotle pepper: simply remove the seeds and cut it into small pieces.
To save even more time, you can cook the potatoes beforehand and keep them in the refrigerator. When you are ready to prepare the eggs, just slightly brown the potatoes in oil before spreading the eggs on top.
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No nutrition information available for this recipe
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There’s nothing better than starting the day with a delicious helping of scrambled eggs. To mix things up, this time I’ve added a little bit of heat and served them with home fries. This recipe is perfect for two people, perhaps for breakfast in bed. Or double the quantity to serve a family of four. This recipe requires new potatoes, also called baby potatoes. They have yellow skin and are perfect because they keep their shape. If you can’t find them at the supermarket, you can use small purple potatoes. Don’t, however, use baking potatoes since these come apart easily.
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