Jamie Magazine
By Anna Jones
About the recipe
This classic Spanish dish is very versatile and quick to whip up.
Recipe From
Jamie Magazine
By Anna Jones
300g waxy potatoes
1 onion
olive oil
5 large free-range eggs
This can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!
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