Potatoes are not a food that you should banish from your diet even if you are trying to lose a few kilos. It has a high content of potassium, magnesium, phosphorus, B complex vitamins and vitamin C, as well as complex carbohydrates, plenty of fiber and water content. Far from being a fattening vegetable, a belief that has spread and has made us afraid of it, the potato has many phytochemicals, minerals and vitamins that help reduce blood pressure without providing hardly any calories. As long as we don't fry it, there is no caloric drama.
In this case we are going to make it the star of a light dinner with a pan of potatoes, eggs and avocado, perfect for filling our stomachs without adding extra calories. And it couldn't be easier. A light dish, with a Mexican touch and perfect if we are on a diet, because in addition to being delicious, it is very nutritious and we can add it to our diet without fear, like these healthy desserts.
We start by peeling the potatoes and cutting them into cubes, trying to make them all the same size. We are going to cook the potato cubes for six minutes and when they are tender but firm, we drain them. While the potato is cooking we can cut the rest of the vegetables (pepper and chives), and in a frying pan with a little olive oil, we add them so that they are sautéed along with a little salt.
When we have the potato done, we are going to add it already drained and sauté everything together for a couple more minutes, adding salt to the potato. We don't want the potato to be overcooked so that it doesn't fall apart entirely, but we do want it to be cooked, so let it cook until when you poke it with a knife, it comes out clean.
Now we are going to crack two eggs per person into the pan, lightly salting them. We want them to be done so we reduce the heat and cover so that the eggs cook. About 5 or 6 minutes would be enough for the white to be curdled but the yolk to remain creamy.
All we have to do is season it and give it a Mexican touch with the diced avocado, chopped cilantro and a little lime juice. We serve and we don't even need bread, because we can break the eggs and make them look like broken eggs, but with vegetables and without frying. The perfect light dinner. It is high in protein and has the advantage that we can make it with the vegetables we have in the refrigerator (broccoli, zucchini, cauliflower…), although with potatoes as in the original Directo al Paladar recipe, I can tell you that it is delicious.
