Patatas Bravas with Chorizo & Fried Eggs

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

Potatoes

• 750g potatoes, peeled and cut into 2-3cm cubes
• 3 tbsp olive oil
• ½ tsp salt
• ½ tsp smoked paprika

Bravas Sauce

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (400g) tinned tomatoes
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• ½ tsp cumin
• ¼ tsp chili flakes (adjust to taste)
• ½ tsp sugar
• Salt to taste

Toppings

• 200g chorizo, sliced into half-moons
• 3 eggs
• 1 tbsp olive oil (for frying)
• Fresh flat-leaf parsley, chopped

Instructions

1. 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.

Spanish Tortilla with Ensalada Mixta

The classic thick Spanish potato omelette — silky eggs, soft potato slices, and sweet onion — paired with a simple mixed salad. The ultimate relaxed Friday dinner.

Servings: 3 | Prep: 15 min | Cook: 30 min | Calories: 450 per serving

Ingredients

Tortilla

• 500g potatoes, peeled and sliced thin (2-3mm)
• 1 medium onion, halved and thinly sliced
• 6 eggs
• 150ml olive oil (for confit-frying, most gets drained)
• Salt to taste

Ensalada Mixta

• 1 head romaine lettuce, chopped
• 2 medium tomatoes, cut into wedges
• ½ cucumber, sliced
• 3 spring onions, sliced
• Handful of olives
• 2 tbsp olive oil
• 1 tbsp sherry vinegar or red wine vinegar
• Salt and pepper

Instructions

1. Confit the potatoes: Heat olive oil in a 24-26cm non-stick skillet over medium-low heat. Add potato slices and onion. Cook gently for 15-18 minutes, stirring occasionally, until potatoes are completely tender but NOT browned. They should be soft enough to break with a wooden spoon. Season with salt.