Light patatas a lo pobre with baked eggs and salad

Ingredients

For 1 serving

• Potatoes220 g
• Green bell peppers0.5
• Onion0.5
• Eggs2
• Lettuce50 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: eggs,

In season: June – October

Method

1. Turn the oven on to 200 °C. Peel the potatoes and slice them about half a centimetre thick; deseed and trim the green peppers and cut them into strips; slice the onion into thin strips and the garlic into slivers.
2. Put the vegetables on a tray lined with baking paper, dress with the olive oil and salt, toss and spread them in a single layer.
3. Roast for 25 minutes, stirring halfway, until the potatoes are tender and golden at the edges.
4. Make two hollows among the vegetables, crack the eggs into them, salt lightly and bake for another 6 minutes, until the whites are set and the yolks still soft.
5. Meanwhile wash and dry the lettuce and serve it alongside the potatoes and eggs.