Photo by Stephanie Bourgeois

Ingredients:

  • Sauce:
  • 2 1/4 teaspoons extra virgin olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 1/4 teaspoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 1 small pinch chile flakes
  • One 28-ounce can whole tomatoes, drained
  • 1 1/2 tablespoons white wine vinegar
  • Salt and pepper to taste
  •  
  • Potatoes:
  • 3 cups 1/2-inch cubed Yukon Gold potatoes (from about 2 pounds or 6 small potatoes)
  • 4 cups plus 4 tablespoons olive oil, divided
  • Kosher salt to taste
  • 1/2 cup diced Spanish chorizo
  • 4 large eggs
  • Sea salt to taste

This recipe contains: Meat

Recipe notes: The leftover sauce is delicious with grilled vegetables or fish.

RECIPE

Patatas Bravas with Fried Eggs and Chorizo

Ryan Poli

Tavernita, Chicago, IL

Patatas bravas are a beloved Spanish tapa of fried potatoes paired with a fiery tomato sauce. Ryan Poli’s version, which includes fried eggs and chorizo, would be welcome for either breakfast or dinner.

Yield: Yield: 4 servings

Method:

To make the brava sauce, heat the extra virgin olive oil in a saucepan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic, paprika, cumin, and chile flakes; sauté until fragrant, about 2 minutes. Add the tomatoes and vinegar. Raise the heat to high and bring to a boil. Reduce the heat to low and gently simmer for 30 minutes. Blend the sauce in a blender until smooth. Season with salt and pepper. Reserve until needed.

To make the potatoes, soak them in cold water for 10 minutes. Fill a large pot with water and bring to a boil. Drain the potatoes, then add them to the boiling water. Wait for the water to return to a boil, then let the potatoes cook until tender, about 4 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels. Refrigerate until cold, about 20 minutes.

Heat 6 cups of the olive oil to 250ºF in a large, heavy-bottomed pot. Carefully add the potatoes and fry until the moment they just begin to color, about 8 minutes. (Depending on the size of your pot, you may need to work in batches. Don’t let the temperature of the oil drop far below 250ºF.) Using a slotted spoon, transfer the potatoes to a plate lined with paper towels. Refrigerate until cold, about 20 minutes.

Heat the same olive oil to 375ºF over medium heat. Fry the potatoes again, until golden-brown, about 2 minutes. (Depending on the size of your pot, you may need to work in batches. Don’t let the temperature of the oil drop far below 375ºF.) Using a slotted spoon, transfer the potatoes to a plate lined with paper towels. Season with kosher salt.

Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the chorizo and cook until it begins to brown, about 5 to 7 minutes. Transfer the chorizo to a serving bowl, add the potatoes, and stir to combine.

Heat the remaining 2 tablespoons of olive oil in a nonstick skillet set over medium-high heat,. Crack the eggs into the pan and fry until the edges are brown and crispy but the yolks are still runny, about 2 minutes. Remove from the heat and carefully drain the oil from the pan. Use a spatula or wooden spoon to break up the egg yolk and whites, then add to the potatoes. Add 1/4 cup (or more, if you prefer) of reheated sauce and toss. (You will have some left over.) Season with sea salt.