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Patatas Bravas Topped with Fried Egg

  • Prep 5 min
  • Total 45 min
  • Ingredients 7
  • Servings 3
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Ingredients

4
white potatoes
2
tablespoons vegetable oil
1
teaspoon salt
1
teaspoon garlic powder
1/2
cup spicy tomato sauce
1
teaspoon tomato paste
1
egg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
277.3
% Daily Value
Total Fat
11.3g
17%
Saturated Fat
1.2g
6%
Cholesterol
62mg
21%
Sodium
1042.4mg
43%
Total Carbohydrate
39.0g
13%
Dietary Fiber
6.2g
25%
Sugars
4.4g
Protein
6.6g
% Daily Value*:
Vitamin C
39.80%
40%
Calcium
3.70%
4%
Iron
11%
11%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Directions

  • 1 Peel potatoes, and cut into 2-inch triangles.
  • 2 In a pot, bring water to a boil. Boil potatoes for 20 minutes.
  • 3 In a large frying pan over a medium flame, add in vegetable oil and allow it to get hot.
  • 4 Add in potatoes and sprinkle with seasoning salt and garlic powder. Fry until crisp for 20 minutes.
  • 5 While potatoes are frying, mix spicy tomato sauce and tomato paste together to combine.
  • 6 Remove potatoes from frying pan and drizzle spicy tomato mixture over the top.
  • 7 In the same frying pan where you fried the potatoes, fry an egg until cooked to your liking.
  • 8 Place fried egg on top of the potato mound.
  • 9 Serve and enjoy!

Patatas bravas was one of the first dishes I tried in Spain a few years ago. It was a warm summer night and we decided to make our way down to the local bar for some tapas and sangria. I scanned the list of tapas and recognized a few by name, but when I came to patatas bravas I had no idea what they were. Soon after the dish arrived, I found a mound of irregular shaped fried potatoes piled on top of one another with a red sauce drizzled over the top. At first I thought it might be ketchup until I took a bite into it and realized it was far from it. This sauce almost had the consistency of a tomato sauce but with a spicy bite at the end. A few weeks later back home in Los Angeles I decided to give patatas bravas a try but instead of topping it with the traditional toppings I dressed mine with a fried egg instead. The results brought back a slice of my trip to Spain in my younger years.

Rate and Comment

Nicole Presley Nicole Presley
September 20, 2016

Patatas bravas was one of the first dishes I tried in Spain a few years ago. It was a warm summer night and we decided to make our way down to the local bar for some tapas and sangria. I scanned the list of tapas and recognized a few by name, but when I came to patatas bravas I had no idea what they were. Soon after the dish arrived, I found a mound of irregular shaped fried potatoes piled on top of one another with a red sauce drizzled over the top. At first I thought it might be ketchup until I took a bite into it and realized it was far from it. This sauce almost had the consistency of a tomato sauce but with a spicy bite at the end. A few weeks later back home in Los Angeles I decided to give patatas bravas a try but instead of topping it with the traditional toppings I dressed mine with a fried egg instead. The results brought back a slice of my trip to Spain in my younger years.