Prep Time: 12 minutes
Cook Time: 15 minutes
Ingredients:
- 4 medium potatoes
- 24-32 oz olive oil
- 9 oz mushrooms
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 8 green onions, cut into 2-inch lengths
- 4 large eggs
- 4 tsp chopped parsley
Preparation:
This potato nest recipe makes 4 servings as a main course or 8 servings as a “tapa.”
Peel and grate the potatoes. Immediately pour 1.5 to 2-inches olive oil into a 8 or 10-inch heavy-bottomed deep frying pan or electric fryer. Heat oil. When hot enough to fry, press one quarter of grated potatoes into bottom of a small sieve to form the “nest.” Put another small sieve on top to keep potatoes in place and fry in hot oil until golden. Remove and drain upside-down on a paper towel. Fry 3 more nests and drain.
De-seed and slice peppers into strips. Slice green onions into 2-inch lengths. Slice mushrooms. In another 8 to 10-inch frying pan, heat a few Tbsp of olive oil and sauté the vegetables until softened.
Fry the eggs one at a time. Turn over “nests” and fill each one with the sautéed vegetables and fried eggs.
Garnish with parsley.
Variations
- Tapa-Size – Make 8 smaller nests with the potatoes. Top each with a fried quail egg instead of a chicken egg.
- Potato Blanket – Instead of nests, simplify the recipe by making “pancakes” rather than “nests.” Make potatoes into 4 pancake-shaped mounds and flatten. Pour only a 1/4-inch of oil in frying pan and fry on both sides until golden.
- Ham and Egg Nests – Replace onions, mushrooms and peppers with slices of Spanish Serrano ham and top with an egg.
