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