Breakfast potatoes from SIMPLE TOO

I'm making breakfast potatoes from simple to. It's like one of those really easy breakfast dishes, all in one tray, potatoes, peppers, eggs. So I'm starting by slicing lots of potatoes, like kilograms, a kilogram of potatoes. And this is where you really, really want your mandolin. Mandolin is your friend in this recipe because you want to slice a whole kilogram of potatoes. And I'm doing it all straight into the tray. Oh, this is a scary moment. So it's a great thing, but you do want to watch your fingers. You don't want them ending up in there, but it does save you a lot of time. This is your base, all these lovely sliced potatoes. And this is really based on all these wonderful Spanish dishes in which you take a lot of sliced potatoes, mix them up with eggs. So we've got the potatoes sliced. I'm going to add some peppers as well. So it's quite nice to have the peppers cut into circles. So I'm trying to get rid of the seeds and the core. A little bit thicker than the potato, sort of like half a centimeter thick. And again, if you don't want to do circles, you can just do matchsticks or anywhere you like. But this way you get the perfect shape of the pepper. So this is a big pepper. You need like one of those or one and a half of those or two smaller ones. And what I love about this dish is that everything, apart from the egg, all goes inside. So this is kind of what you want. All that goes in there. So we've got the potatoes. We've got the peppers. I'm going to add some paprika as well. The fresh oregano and then some more slicing. So shallots. And it's really all about the concentration of the flavor. So you've got these onions caramelizing beautifully. You've got the peppers giving out their natural sweetness. And there is also what we have so much of in this book, which I love, like a whole head of garlic, which also does an amazing job. So I'm just cutting it like kind of a centimeter from the top. A little bit more just to expose all the cloves. You see that? And that goes in as well. Later, I'm going to squeeze out all these wonderful garlic cloves once it's cooked. So that goes in there as well. I've got the shallots. So it looks like quite a lot of vegetables going in one tray, but don't worry about that. It will concentrate. As it cooks down, you're going to lose much of that juice and it's all going to kind of fry up. This is also why I also use quite a lot of oil. So there's like roughly half a cup of oil. It looks like a lot, but when you think about it, it's a whole kilo of potato and nearly two peppers. So it makes sense. And the oil will do all the wonderful cooking here. So we've got the oil slow cooking the potato. So now salt generously and pepper. And really, all the work is just slicing the vegetables. That's all the work that goes into this dish. Now everything is ready to go in the oven. I'm just going to give it a nice mix. There's only one way, your hands. And I'm just going to get the paprika to spread out, all the oil to cover the potatoes. And you want to mix it quite well. So altogether, this goes into the oven for a whole hour before we're going to crack and add some eggs. But I do it in two stages. I put it in for half an hour at 190 and then another half an hour after I've mixed it up. And my potatoes are nearly ready. So I'm just going to crack the eggs. So I've got six eggs here. And the idea is that you crack them a little bit. You break the yolks, but you don't want it to be completely uniform. So you get this lovely combination of whites and yolks together. Season it nicely with a bit of salt and some pepper. And I'm just going to take a fork and rather than scramble it, I'm just breaking the yolks. So it's like semi-mixed and that looks really nice on the tray. So we've had about an hour and look how beautiful and jammy and caramelized all this looks. So you see now there's so much potato in there and that all like shrunk and concentrated in flavor. And I'm just going to take the spatula and scrape the bottom. So you get all these bits of potato that are sticking to the bottom. Just get them out. And that's, look at that. That is like perfectly, almost like fried potato. Remember there's quite a bit of olive oil in there. So the garlic is cooked and look how beautifully it just comes out and adds this paste, that garlic paste is effectively like sweetness. It's not too garlicky. Get this and just mix it through. And now it's just a matter of really kind of mixing it all together. Look at that. Just spread the egg in different areas. So you just want to see the potatoes. Don't want to cover the potatoes. So I'm kind of drizzling the egg all over but I'm leaving some bits exposed. So that's ready to go back. So that should take about five minutes, not too long, just for the eggs to cook. Oh, that looks nice. Perfect. Very nice. I'm happy. So the eggs are just set. So they're slightly wobbly and you can see here, so the whites are just set and I'm going to finish it off with a little bit of olive oil. The olive oil here just flavours it so much and you kind of want a little bit of extra at the end just to accentuate it even more. And we've got the cooked oregano in there and I'm just going to add some extra leaves. And that's all it is. It's like an instant meal. You've got the potatoes really caramelising and crisping up. There's like little crisps there. I'm going to eat it. It's so nice and it's just a beautiful thing. I'm going to give it another crack of pepper and then it's all done. It's ready. And isn't that a beautiful picture for breakfast? The overwhelming sensation that I get here is like potatoes cooked in olive oil and the garlic and it's just such a nice thing. It's just so delicious and yet it's still so, so simple.