Huevos con Papas
Crispy golden potato cubes scrambled with eggs—a filling Mexican breakfast with 14g of protein. Best suited for stable remission when you need lasting energy, with potatoes that caramelize beautifully while staying tender inside.
Huevos con Papas
Crispy golden potato cubes scrambled with eggs—a filling Mexican breakfast with 14g of protein. Best suited for stable remission when you need lasting energy, with potatoes that caramelize beautifully while staying tender inside.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Heat the garlic-infused olive oil in a large 10-12 inch skillet over medium-high heat until it shimmers, about 1-2 minutes.
Equipment: large 10-12 inch skilletAdd the diced potatoes in a single even layer, making sure they're not crowded.
Tip: Avoid crowding the pan—potatoes need space to crisp rather than steamLet the potatoes cook undisturbed for 5 minutes, until the bottoms turn deep golden brown and release easily from the pan. Resist the urge to stir.
Stir the potatoes and continue cooking for 8-10 minutes, stirring every 2-3 minutes, until they're tender when pierced with a fork and have crispy, caramelized edges all over.
Tip: Stir every 2-3 minutes for even browning on all sidesSprinkle the cumin, salt, and black pepper (if using) over the potatoes and toss to coat evenly. The spices should become fragrant, about 30 seconds.
Push the seasoned potatoes to one side of the skillet, leaving an open space on the other side.
Crack the eggs directly into the empty side of the pan.
Tip: The eggs should sizzle gently on contact—if they spit aggressively, the pan is too hotLet the eggs cook for 20 seconds until the edges begin to set and turn opaque, then gently scramble them with a spatula, folding and stirring until they form soft curds, about 2-3 minutes total.
Fold the scrambled eggs into the potatoes, mixing everything together gently.
Remove from heat and transfer to serving plates. Garnish with fresh cilantro and serve alongside warm corn tortillas.
Notes
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Store eggs and potatoes together. Reheat gently in a skillet over medium-low heat with a splash of oil to restore crispness, or microwave in 30-second intervals, stirring between each.
Low-FODMAP garlic substitute
Garlic-infused oil is low-FODMAP because fructans are water-soluble, not fat-soluble. As long as the oil is strained and contains no garlic pieces, it's safe. Look for Monash-certified brands like FODY or Cobram Estate, or make your own by heating oil with whole garlic cloves, then discarding the solids.
SCD alternative
Potatoes are not permitted on the Specific Carbohydrate Diet. Substitute with well-cooked butternut squash (diced and pan-fried the same way) or cauliflower florets roasted until golden.
Potato prep tip
Peel the potatoes completely to reduce fiber from 4-5g to about 3g per serving. Cut into small 1/2-inch dice for faster cooking and maximum crispy surface area.
Herb substitutions
If cilantro tastes soapy to you (a genetic trait affecting about 4-14% of people) or causes sensitivity, substitute with fresh parsley or omit entirely. The dish is just as satisfying without herbs.
Gentler digestion
For easier digestion during early remission, cook the potatoes until very soft (add 3-5 extra minutes) and skip the crispy texture. You can also mash them slightly after cooking.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
