Huevos Rotos, Patatas Bravas, or How I Mix Things Up When I'm Feeling Like, Brunch
I FINALLY got to Bar Solita last week, and because it was an event, we all got to do quite a bit of delicious sampling of their Mediterranean small plate style menu. (Pro tip, it was all delicious, so I’m pretty sure you should go, and also, that you could not make a bad choice on the menu.)
One of my favorite tapas/ small plate items is always and forever Patatas Bravas, and theirs did not disappoint. (I mean, you’d have a hard time disappointing me with a fried potato drizzled with delicious, lightly spicy sauce, but they definitely went above and beyond.)
So, when my open house was canceled (because we sold in one day!) I was still thinking about them, and a Huevos Rotos recipe I saw on NYT Cooking’s IG. Luckily (and this seldom happens) I had been to Lidl this week, and not only did they have a really tasty looking bag of “Crispy Potatoes” as well as Bravas Sauce in a bottle. I mean, sure, I’ll try it. What a happy coincidence!
I tossed the potatoes in the air fryer, heated a little oil in a large skillet, and when they were done, I threw in the potatoes, about a 1/4 cup of salsa, tossed it around a bit with some smoked paprika, made a few little divots, and cracked eggs into them. Covered the pan, and just let them cook until the yolks were still runny, but the whites were cooked. Scooped them out into bowls, drizzled with the sauce, and well, they’re gone. Just enough spice for me, although my 16 yo definitely added some hot sauce. He literally puts it on everything but dessert, though, so I don’t even know what that means.
Not really really a recipe, and if you don’t have a Lidl, I’m sorry. You’re missing out, and I hope you get one! You could totally do regular fried chunks of potato (in the air fryer or oil) to get this started, and I’m including a Bravas Sauce recipe here just in case. The bottled stuff was suprisingly good, and faster, for sure!
⅓ cup of olive oil
1 tsp of hot smoked paprika
2 tsp of sweet smoked paprika
1 Tbs flour
1 cup of chicken broth
Salt to taste
Heat the olive oil in a small saucepan over medium heat.
Remove the pan from the burner before it starts to smoke.
Add the two types of paprika, and stir until they form a paste.
Stir in the flour until combined.
Add the broth little by little, stirring constantly, until the sauce reaches the desired consistency.
Season with salt to taste.
Drizzle over your fried potatoes (or your fried potatoes with eggs!)
Enjoy! Happy Sunday!
Questions? Comments? Let me know!
Finished product! And we “finished” it pretty quickly!