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Spanish Pan-Fried Eggs and Potatoes with Chorizo

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Spanish Pan-Fried Eggs and Potatoes with Chorizo

Spanish Pan-Fried Eggs and Potatoes with Chorizo

Jessica Braider
Inspired by a meal enjoyed in Madrid, Spain, this dish doesn’t get any brownie points for looks, but it tastes wonderful.
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine Spanish
Servings 6 servings


  • 1 1/4 - 1 1/2 lbs. russet (baking) potatoes peeled, if desired, and diced
  • 3 Tbsp. extra virgin olive oil
  • 1 yellow onion halved and thinly sliced
  • 1 piquillo pepper or other mild green chili pepper seeded and diced (optional)
  • 12 oz. chorizo sausage or soy chorizo (use wheat/gluten-free, if needed) removed from its casing and coarsely chopped
  • 1/4 cup fresh flat leaf parsley chopped
  • 1/4 tsp. salt or more to taste
  • 6 eggs


  • Toss the potatoes with 2 Tbsp. water in a microwave-safe dish. Cook them in the microwave at full power for 4 - 5 minutes, partially covered, until they are tender, but not mushy.
  • Meanwhile, in a large heavy skillet, preferably cast iron, heat 1 Tbsp. oil over medium to medium-high heat until it is very hot. Sauté the onions, peppers (optional), and sausage, breaking up the sausage as it cooks, until they are nicely browned, 8 – 10 minutes. Remove the pan from the heat, partially cover to keep warm, and set it aside.
  • In a separate large skillet, heat 2 Tbsp. oil over medium to medium-high heat. Thoroughly drain the potatoes, pat them dry with a clean cloth, and add them to the skillet. Cook them, turning occasionally, until they turn golden brown, 8 – 10 minutes.
  • Add the potatoes to the skillet with the onions and sausage, add the parsley and salt, and cook everything together for about 2 minutes.
  • Crack the eggs and gently place them on top (try to keep them off the very bottom of the pan so they don’t burn) and cook them for about 5 minutes or until they have just hardened. Serve it immediately.

Slow Cooker Directions

  • Omit the oil. Do not pre-cook the potatoes. Thoroughly grease the inside of the slow cooker with oil or nonstick cooking spray. Combine all the ingredients in the slow cooker and cook on low for 6 - 7 hours or on high for 3 - 4 hours, until the edges begin to brown. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Peel, if desired, and dice the potatoes and store them submerged in water for up to 24 hours to prevent browning, halve and slice the onion, seed and dice the pepper if using, chop the sausage and parsley and refrigerate the sausage.
Scramble Flavor Booster: Use the optional piquillo or chili pepper and serve with hot sauce, such as Tabasco. Season with salt and pepper, to taste.
Tip: Eggs stay fresh for 3 - 5 weeks after purchase.  Make sure to store the egg carton in the body of the refrigerator (rather than on the door) to keep them as cold as possible.
Nutritional Information Per Serving (% based upon daily values): Calories 487, Total Fat: 34g, 51.5%; Saturated Fat: 11g, 53.5%; Cholesterol: 262mg, 87%; Sodium: 877mg, 36.5%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 3g, 10%; Sugar: 3g; Protein: 23g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Dairy-Free, Dinner, Fall, Gluten-Free, Kosher, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Vegetarian, Winter
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