Patatas Bravas con Chorizo y Huevos Pochados

Be the first to rate

(No Ratings Yet)

Loading...

A bold and satisfying Spanish tapas plate featuring crispy roasted potatoes tossed in a smoky bravas sauce, topped with crumbled spicy chorizo and silky poached eggs. This dish brings together the best of Spanish flavors in one skillet, perfect for sharing over crusty bread and cold beer.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 5 gSugar
• 19 gProtein
• 820 mgSodium
• 920 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the Potatoes

• 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

For the Bravas Sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp hot Spanish paprika
• ½ tsp ground cumin
• 2 tbsp tomato paste
• ¼ cup dry white wine
• ½ cup crushed tomatoes
• 1 tsp sherry vinegar
• Kosher salt to taste

For the Chorizo and Eggs

• 6 oz Spanish chorizo, sliced into half-moons
• 4 large eggs
• 2 tbsp distilled white vinegar (for poaching)
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• Flaky sea salt, for finishing

Directions

1. Preheat your oven to 425°F (220°C). Toss the potato cubes with olive oil, smoked paprika, salt, and pepper on a large rimmed baking sheet. Spread in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy on the outside.
2. While the potatoes roast, make the bravas sauce. Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 6–7 minutes until softened and lightly golden.
3. Add the garlic, smoked paprika, hot paprika, and cumin to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.
4. Pour in the white wine and let it bubble for 30 seconds. Add the crushed tomatoes and sherry vinegar, then reduce heat to a gentle simmer. Cook for 10 minutes until the sauce thickens. Season with salt and keep warm.
5. In a separate small skillet, cook the chorizo over medium heat for 4–5 minutes, stirring occasionally, until the edges are lightly caramelized and the oils are released. Remove from heat and set aside.
6. Bring a wide, shallow pan of water to a bare simmer and add the distilled vinegar. Create a gentle whirlpool and slide each egg in one at a time. Poach for 3–4 minutes for set whites with runny yolks. Remove with a slotted spoon and drain on a paper towel.
7. Toss the roasted potatoes with the bravas sauce in a large bowl or back on the baking sheet. Divide among four plates, top with sliced chorizo and a poached egg. Garnish with fresh parsley and a pinch of flaky sea salt. Serve immediately.

Cook’s Notes

• Use Yukon Gold or any waxy potato for the best crispy exterior and creamy interior — avoid russets which fall apart.
• The bravas sauce can be made a day ahead and refrigerated. Reheat gently before tossing with potatoes.
• For the easiest poached eggs, use the freshest eggs you can find — the whites hold together better.
• Spanish chorizo is fully cured and already flavorful; no additional cooking is strictly required, but browning adds texture and caramelization.
• If you can't find sherry vinegar, a splash of red wine vinegar with a pinch of sugar works as a substitute.