- A 500g bag of new potatoes
- 1 onion
- 1 red pepper
- 1 green pepper
- 2 garlic cloves
- 1 tsp smoked paprika
- A handful of flat leaf parsley, leaves only
- 1 tbsp red wine vinegar
- 2 eggs
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- Bowl
- Colander
- A frying pan or wok with a lid
- Heatproof dish
- 1.
Scrub the new potatoes. Roughly chop them into bite-size chunks. Pop in a bowl of cold water and leave to soak for 10 mins.
- 2.
Peel and finely chop the onion. Halve the peppers. Scoop out the seeds, stem and white bits. Chop the peppers. Peel and grate or crush the garlic.
- 3.
Drain the potatoes. Warm 1 tbsp olive oil in a deep frying pan or wok over a medium heat. Add the potatoes. Fry over a medium heat for 10-15 mins till they go a nice golden colour.Stir every so often.
- 4.
Add the onion, peppers and garlic to the pan. Measure out 1 tsp smoked paprika and add that. Season. Pop on a lid. Turn the heat down. Cook for 15-20 mins till the veg are soft. Stir now and then.
- 5.
Pick the leaves off the parsley. Finely chop the leaves. Stir the parsley into the potatoes. Measure out 1 tbsp red wine vinegar. Add that to the pan. Taste and adjust the seasoning.
- 6.
Take the potatoes off the heat. Pop them in a dish and keep warm in a low oven. Warm 1 tbsp olive oil in a frying pan over a medium heat.
- 7.
Crack in the eggs (or cook one at a time). Pop on a lid. Cook for 3-5 mins till the yolks are set to your liking. Serve the potatoes topped with a fried egg.
- Tip
You say potato, we say paprika
Smoked paprika is a perfect match to nutty new potatoes. Add a pinch to a pan of cooked potatoes with a chunk of butter and toss them all together.