Easy Breakfast Patatas Bravas
Crispy baked potatoes topped with a chipotle garlic aioli and served up fresh with a fried egg make this breakfast patatas bravas recipe an instant classic and easy weekend morning brunch recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast
- Method: Roast
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
Scale
- 3 lbs baby potatoes (or fingerling potatoes), halved or cubed so even in size
- 2 tbsp olive oil (or avocado oil) + more for cooking eggs
- 1 1/2 tsp pimenton (smoked paprika), divided
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chipotle mayo (or regular mayo)
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- dash of hot sauce (such as tobasco or cholula)
- 4–6 large eggs
- 2 tbsp fresh parsley, minced for serving
Instructions
- Preheat oven to 425 degrees F.
- Add your chopped potatoes to a large bowl and top with olive oil, 1 tsp pimenton, salt and pepper. Toss to coat well.
- Spread potatoes out on two parchment or silicone-lined baking sheets.
- Bake for 20 minutes, remove from oven and flip. Swap baking sheets so sheet on top goes in middle and sheet that was in the middle goes on the top.
- Bake for another 20 minutes or until potatoes are dark and crispy but not burnt.
- While potatoes are cooking combine mayo, red wine vinegar, garlic clove, hot sauce and remaining 1/2 tsp of pimenton. Whisk to combine. Set aside.
- Heat up a large skillet over medium heat. Add a splash of olive oil.
- Crack eggs directly into the pan and release them carefully so they don’t spread.
- Cook for 3 minutes or until whites have completely set. For over-easy eggs: flip and cook for 20-30 seconds and then immediately remove. For a more cooked yolk leave for up to 1 minute. Repeat until as many eggs desired have been cooked.
- Divide potatoes into bowls and top with an egg. Drizzle with mayo sauce and sprinkle with fresh parsley.
Find it online: https://www.thehealthymaven.com/breakfast-patatas-bravas/