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Patatas Bravas Topped with Fried Egg

patatas bravas topped with fried egg Appetizer Spanish
Patatas Bravas Topped with Fried Egg
  • Prep 5 min
  • Total 45 min
  • Ingredients 7
  • Servings 3

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. MORE + LESS -

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

Directions

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  • 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!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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