Yunquera recipes

Cebolla con Patatas Cateto y Huevos

Note: this dish is only served in the spring, when the first of the tender, mild spring onions are ready to harvest

2 pounds spring onions, cut into 2-inch pieces
1 pound potatoes, peeled and sliced into disks
1 head garlic, split into cloves but not peeled
olive oil
2 eggs

Pour enough olive oil into the bottom of a heavy frying pan to cover. Add sliced potatoes and garlic - cook until slightly soft. Add onions and cook until the potatoes are cooked.

Break eggs into a bowl and mix with a fork. Pour the eggs over the top of the onion mixture, and turn a couple of times until the eggs are cooked. Add salt to taste.

Serves 4 as a main dish