Patatas Bravas with Chorizo & Fried Eggs

3 servings Prep: 15 min Cook: 35 min 550 cal/serving

Crispy oven-roasted potato cubes smothered in smoky-spicy bravas sauce, topped with sizzled chorizo and a fried egg. Tapas night at home.

Servings: 3 | Prep: 15 min | Cook: 35 min | Calories: 550 per serving

Ingredients

Roast the potatoes: Preheat oven to 220°C. Toss potato cubes with olive oil, salt, and smoked paprika. Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy.
Make bravas sauce: While potatoes roast, heat olive oil in a small saucepan over medium heat. Add garlic and cook 30 seconds. Add tinned tomatoes, tomato paste, smoked paprika, cumin, chili flakes, and sugar. Simmer for 15-20 minutes, stirring occasionally, until thickened. Blend with a stick blender or mash with a fork for a slightly chunky texture. Season with salt.
Cook the chorizo: In a skillet over medium heat, cook chorizo slices for 3-4 minutes per side until the edges crisp and the fat renders out. Remove and set aside.
Fry the eggs: In the same skillet with the chorizo fat (add a splash of olive oil if needed), fry eggs until the whites are set but yolks are still runny.
Assemble: Pile crispy potatoes onto plates. Spoon bravas sauce generously over them. Top with chorizo and a fried egg. Scatter parsley over everything.

Bravas sauce: Can be made ahead and reheated. Keeps well in the fridge for a few days.
Crispier potatoes: Parboil cubes for 5 minutes before roasting for extra fluffy-crispy texture.
Variations: Add aioli alongside the bravas sauce for the classic double-sauce treatment.
Serve with: Crusty bread for mopping up sauce and runny yolk.