This Spanish dish is a great way to bring a bit of flavour from the Med to the table.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 45 minutes
    • Mexican
    • Dairy Free

    Patatas Bravas with Eggs

    Recipe Information

    Ingredients
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    1kg Maris Piper Potatoes

    50ml Solesta Sunflower Oil

    1 Large Mild Onion

    25ml Solesta Olive Oil

    3 Cloves Garlic

    1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs

    1 flat tsp Stonemill Chilli Flakes

    1 heaped tsp Stonemill Paprika

    1 heaped tsp Stonemill Dried Basil

    4 Large Eggs

    Sea Salt and Black Pepper

    Method

    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    Peel the potatoes and cut into small chunks.

    Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden.

    Meanwhile, make the sauce.

    Peel, halve and finely chop the onion.

    Peel and finely dice the garlic.

    Put the onions a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper.

    Cook for a further 2 minutes to release all the flavours.

    Add the tinned tomatoes and cook for another 10 minutes.

    When the potatoes are cooked, pour over the tomato sauce.

    Make 4 wells in the mixture and break an egg into each.

    Return to the oven for about 5 minutes – just until the eggs have set – then serve.

    Great accompanied with some Specially Selected Parma Ham.

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