Roasted fingerling potatoes, red peppers and eggs with herbs
I have been working on my book about our stay in Spain in 2014 and came across a picture that made me hungry. I remember that bar and the dish we had very well and also remember trying to go there again and not being able to find it. All the small street and side alleys merged into one big maze in our mind so we had to let it go. The dish was simplicity itself, french fries with roasted banana pepper and a couple of fried egg on top and no, it wasn’t breakfast, it was a late night snack. So, inspired by the image I was in the mood for something similar today and made this dish as a tribute to what we had in Sevilla. Can’t wait to go back to Spain.
As food memories go I also remember having fried eggs with herbs a hundred years ago in Holland that was so delicious it stuck in my mind, hence the sprinkling of fresh garden herbs over the eggs.
I was struggling with the images for this Spain book because, believe it or not, I accidentally deleted them all from my laptop and the trash a year after we came back. We were on another adventure at the time and I was running out of space on my laptop’s hard drive. Being sure that I had downloaded the images at home onto my computer or a photo hard drive, I went ahead and deleted them all only to come home and realize that I had deleted my only copy of these images. It was pretty devastating. My son helped me recover some of the images somehow but they came in no particular order and the size and quality of most was not sufficient for the image size requirements of the book I was trying to produce. After working on it long and hard I managed to gather enough decent images and the book is now complete. I love making books to record our travel experiences. It is so much fun to leaf through them now and then and remember places, foods, adventures and people we encounter along the way. It helps that I tend to post a lot when we travel and write things as they happen.
There is nothing magical about this dish, simply sunny side eggs and potatoes, but it’s satisfying and now and then fun to eat.
1 lb fingerling potatoes, halved but not peeled
1/4 cup live oil
4-8 eggs (1-2 per person)
1-2 roasted red peppers, cut into strips
Salt and pepper
A handful of fresh herbs (parsley, thyme, rosemary, oregano)
Spanish style hot sauce
Marinated green olive
Cut the fingerling potatoes in half lengthwise, spread in one layer on a balking sheet and drizzle with oil, tossing to coat the potatoes. Season with salt and pepper and place in a preheated 400F oven. Roast until golden and cooked through, about 30-40 minutes.
When the potatoes are ready cook the eggs sunny side up or to your liking.
To serve spoon potatoes into a dish, add strips of roasted red pepper and place a fried egg on top.
Season with salt and pepper, scatter fresh herbs over and serve immediately with olives and hot sauce on the side..