October 17, 2021

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Easy Patatas Bravas [with Fried Eggs]

Crispy baked potatoes topped with garlic and chipotle aioli and served fresh with a fried egg make this patatas bravas breakfast recipe a classic and easy instant morning brunch recipe.

It’s officially been a year since we traveled anywhere (besides moving from San Francisco to Minneapolis) and like many of us, I desperately miss travel. While I have certainly enjoyed the slower pace of life, I miss the inspiration that travel brings to me and honestly, I just have something to look forward to.

One little way that C and I have tried to make up for our lack of travel is to recall past trips… through food! It’s no secret that one of my favorite things about traveling is discovering a new food culture and indulging in local classics. Whether it’s hummus in Israel, patacones in Costa Rica or patatas bravas in Barcelona, ​​my heart’s path to travel has always been through my stomach.

And so, as an ode to one of our favorite trips, I concocted a classic Spanish recipe: Patatas Bravas! But with a twist. Because let’s face it, there is always a twist. By now most of you know that I am obsessed with potatoes, so finding a way to eat them at every meal is one of my subtle goals. These breakfast Patatas Bravas are a great fit – they’re pretty much breakfast potatoes with an egg on top, but the mayonnaise sauce is what makes it extra special. Highly recommend if you want to change your breakfast routine or if you’re also missing out on travel!

What are Patatas Bravas?

Patatas Bravas is a potato dish originally from Spain. “Patatas Bravas” actually means spicy potatoes in Spanish.

Typically, patatas bravas are coated in salsa bravas before drizzling with aioli (or allioli as it is called in Spain). In order to simplify this recipe and also for personal preference, I prefer to just sprinkle the potatoes in smoked paprika and use a chipotle mayonnaise to bring in some of that spicy salsa flavor. So, is this recipe authentic? No, this is not the case. But he’s inspired by Patatas Bravas and credit goes where credit is due.

What do you need for Patatas Bravas breakfast?

  • Small potatoes – fingerling potatoes also work
  • Olive oil – or avocado oil
  • Spices – smoked paprika, salt and pepper
  • Large eggs
  • Chipotle Mayonnaise – regular mayonnaise will also work
  • Red wine vinegar
  • Garlic
  • Hot sauce – we like tobasco or cholula sauce
  • Fresh parsley

How to make a Patatas Bravas breakfast

STEP 1: Preheat the oven to 425 degrees F. Add your chopped potatoes to a large bowl and top with olive oil, 1 teaspoon chili, salt and pepper. Stir to coat well.

2ND STEP: Spread the potatoes on two baking sheets made of baking paper or covered with silicone. Bake for 20 minutes, remove from oven and flip. Swap the baking sheets so that the foil on top goes in the middle and the foil that was in the middle goes on top. Bake for another 20 minutes or until the potatoes are dark and crisp but not burnt.

STEP 3: While the potatoes cook, combine the mayonnaise, red wine vinegar, garlic clove, hot sauce and 1/2 tsp. 1 tsp remaining chilli. Whisk to combine. Put aside.

STEP 4: Heat a large skillet over medium heat. Add a little olive oil. Crack the eggs directly into the pan and release them carefully so that they do not spread out. Cook for 3 minutes or until the whites are completely set. For eggs that are too easy: turn and cook for 20 to 30 seconds, then remove immediately. For a more cooked yolk, let stand for up to 1 minute. Repeat until the desired number of eggs are cooked. Divide the potatoes between bowls and top with an egg. Drizzle with mayonnaise sauce and sprinkle with fresh parsley.

Additional complements

  • For a healthy little boost, sauté a head of kale (with stem) in your pan before adding your eggs. I like to cook it with a little olive oil and minced garlic.
  • For a flavor boost, bake some bacon (can I suggest bacon in the oven) and sprinkle it over.
  • Don’t like too easy eggs? Feel free to scramble, poach or cook however you prefer!

No more egg-inspired breakfasts!

Impression

Easy Patatas Bravas Breakfast

Crispy baked potatoes topped with garlic and chipotle aioli and served fresh with a fried egg make this patatas bravas breakfast recipe a classic and easy instant morning brunch recipe.

  • Author: Davida lederle
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes
  • Yield: 46 portions 1X
  • Category: Breakfast
  • Method: To roast
  • Cooked: Spanish
  • Diet: Gluten free
  • 3 lb baby potatoes (or fingerling potatoes), halved or evenly cubed
  • 2 tbsp olive oil (or avocado oil) + more for cooking eggs
  • 1 1/2 teaspoon chili pepper (smoked paprika), divided
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chipotle mayo (or regular mayo)
  • 1 tbsp Red wine vinegar
  • 1 garlic clove, minced
  • a dash of hot sauce (like tobasco or cholula)
  • 46 large eggs
  • 2 tbsp fresh parsley, chopped for serving

  1. Preheat the oven to 425 degrees F.
  2. Add your chopped potatoes to a large bowl and garnish with olive oil, 1 teaspoon chili, salt and pepper. Stir to coat well.
  3. Spread the potatoes out on two baking sheets made of baking paper or covered with silicone.
  4. Bake for 20 minutes, remove from oven and flip. Swap the baking sheets so that the foil on top goes in the middle and the foil that was in the middle goes on top.
  5. Bake for another 20 minutes or until the potatoes are dark and crisp but not burnt.
  6. While the potatoes cook, combine the mayonnaise, red wine vinegar, garlic clove, hot sauce and 1/2 tsp. 1 tsp remaining chilli. Whisk to combine. Put aside.
  7. Heat a large skillet over medium heat. Add a little olive oil.
  8. Crack the eggs directly into the pan and release them carefully so that they do not spread out.
  9. Cook for 3 minutes or until the whites are completely set. For eggs that are too easy: turn and cook for 20 to 30 seconds, then remove immediately. For a more cooked yolk, let stand for up to 1 minute. Repeat until the desired number of eggs are cooked.
  10. Divide the potatoes between bowls and top with an egg. Drizzle with mayonnaise sauce and sprinkle with fresh parsley.

Keywords: patatas bravas, breakfast patatas bravas, egg patatas bravas

Do you like this recipe? Here are a few more potato recipes you might enjoy!

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