Potatoes with Onion, Speck, and Eggs (Roast kartoffeln mit spiegelei) are a typical dish of German cuisine, also appreciated and cooked in South Tyrol. It is an easy, tasty, and very hearty recipe. Considered a main dish, I always accompany it with slices of multigrain bread. The usual advice I want to give you is to always use organic products, especially when consuming foods that are cooked quickly, like eggs.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Potatoes
- 8 organic eggs
- 8 thinly sliced speck
- 2 medium onions
- Extra virgin olive oil
- to taste salt and pepper
- 1 tbsp Chives
Preparation
Cut the onions into thin slices, place them in a pan with a cup of water, and let them soften.
Meanwhile, clean the potatoes, cut them into pieces, and put them in a bowl.
Remove the onion from the pan, increase the heat, and add 5 tablespoons of extra virgin olive oil.
Plunge the potatoes in, and let them roast until they are crispy on the outside and soft on the inside.
Adjust with salt and pepper.
Halfway through cooking, add the onions, continue roasting, and turn off the heat.
Transfer everything to a bowl, and in the same pan, slightly roast the speck.
Cook the sunny-side-up eggs in another pan with 2 or 3 tablespoons of extra virgin olive oil, salt, and pepper.
Now that all ingredients are ready, we can plate:
lay a layer of potatoes on each plate, place the eggs on top, the speck, and sprinkle with chives.
Serve the Potatoes with Onion, Speck, and Eggs piping hot, accompanied by slices of multigrain bread.
Below is the link to the recipe:
https://blog.giallozafferano.it/lappetitovienmangiando/pane-integrale-ai-semi-vari/
Notes
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