Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Story by Natalie
Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli
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If you're a regular reader you may remember that I wrote several posts back how my parents were taking my kids for Valentine’s evening so my husband and I could enjoy a quiet night at home. Well, it happened and it was AWESOME. There was no one waking me up at 3am to find a stuffed tiger that had fallen under the bed or to straighten sheets or to ask me what we would be doing the following day (yes, that all happens on a regular basis). But perhaps the very best thing about our kid-free night was that the first words I heard in the morning were not “what’s for breakfast?”


When I know what I want I just need to make it, rather than wander the city like a starved madwoman.

I’m 50/50 on my ability to respond to those words with kindness. Try as I might, I'm not the up at dawn mom who greets her kids having already had two cups of coffee and some personal time. I’d like to be, but I'm just not there yet. So, on this particular morning it was such a treat to wake up slowly and think to myself “what do I want for breakfast?” Anyone who knows me will not be surprised one bit that I knew EXACTLY what I wanted. It needed to be hot, but not greasy, include eggs of course (the star of all foods), preferably something that was baked in a skillet, and wasn't so heavy and bread-laden that it would send me into a post breakfast coma. Oh, and it had to be from somewhere that didn’t include a two hour wait, a real feat on a Monday holiday in the Portland brunch scene.

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

I put on my leather jacket and white shirt (Why not? After all, I was eating out with no kids!) and we set out into Portland. Now this is the part of the story where I ruined our kid-free brunch date. I had set my standards so high that I only knew of three restaurants that could live up to them and the rest of Portland was already there. At this point I was full-on hangry and began to rant about the lack of variety in the Portland brunch scene, completely ruining what should have been a lovely morning spent with my favorite person. We ended up sharing a breakfast burrito at a little whole-in-the-wall which wasn't bad, but definitely not the breakfast of my dreams. Following that fiasco and some self-examining (and maybe a bit of preaching from my husband, too) I realized that food disappointment is a real issue in my life. It just matters soo much to me (Too much? Depends on who you ask.).

I think on some level I’ve always struggled with this...anyone else? It's just that when you know how good food can be and should be, settling for mediocre and worse, paying for mediocre is really just the stuff of nightmares. After some reflection, I realized I just need to embrace the fact that I have an awesome gas stove, access to wonderful ingredients, and most importantly, the ability to cook. When I know what I want I just need to make it, rather than wander the city like a starved madwoman. So, I've begun to beef up my weekend breakfast go-to list and rediscover how awesome it is to eat at home, where slippers, sweats and no bra are socially acceptable and you can eat more than two pieces of bacon without taking out a loan. Enter potatoes bravas.

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Potatoes bravas is one of my favorite dishes, introduced to me by one of my favorite restaurants in Portland, Tasty and Sons. It’s the delicious and flavor-packed sister to classic home fries with a distinctive and heavenly Spanish flair. Crispy fried potatoes are tossed in a tangy, smoky tomato-based sauce and then they're topped with creamy aioli. And for good measure in the TMP version of the dish we topped them with a fried egg and added some Spanish chorizo.

This recipe will in fact blow your mind! I promise you I am not over-selling it. It was so good that we were sad when it was gone and *might* have licked our plates clean. It's a breakfast we have vowed to make often and may, in fact, never leave home for brunch again (don't quote me on that).

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Recently, Holly and I have been trying to streamline our recipes to make sure they’re totally doable no matter what your skill level may be, and simple enough that they don't require a major investment of your time. In this recipe, the bravas sauce and aioli are undoubtedly the stars, but they can be a bit labor intensive. We were so happy to discover that Kroger and Fred Meyer stores is now carrying a whole line of imported Spanish goods, including a gorgeous dried chorizo by Palacios and a sauce, The TAPAS Sauces from Spain Mojo Picón Pepper and Tomato Hot Sauce, that makes for a beautiful bravas. While you are more than welcome to make your sauce from scratch, we highly recommend this simple shortcut, because not only was it outstanding, but we were able to cut twenty minutes off our cooking time without compromising any flavor.

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Now listen, I’m not entirely writing off eating out for breakfast. I’ll be in New York and LA in the next two months and have no intentions of cooking while I'm there. However, sometimes it's just nice to have a restaurant quality breakfast in the quiet of your own home without the crowds or lines or dreaded food disappointment.

Thank you to Kroger for sponsoring this post and sending us the most wonderful products from Spain to work with!

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Potatoes Bravas With Chorizo, Fried Eggs and Garlic Aioli

Serves 2

Ingredients

3 medium baking potatoes, peeled and diced into 1” cubes
Canola or Vegetable oil
sea salt
1/2 cup The TAPAS Sauces from Spain Mojo Picón Pepper and Tomato Hot Sauce (Or homemade bravas sauce)
4 oz dried chorizo, thinly sliced
2 eggs, fried
Pinch of smoked paprika for serving
Flat leaf parsley for serving

Garlic Aioli

1/2 cup good quality mayonnaise
1 tbsp fresh squeezed lemon juice
2 large garlic cloves

Method

  1. For the aioli, combine all ingredients in a small blender or food processor and blend until smooth. Can be made ahead and refrigerated for up to two weeks.
  2. In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° .You’ll want to work on maintaining this temperature while the potatoes are cooking.
  3. Working in small batches, submerge the potatoes into the hot oil and cook for 5 minutes. Strain the potatoes and set aside on cooling rack over a baking sheet. Once all potatoes are cooked allow them to cool completely. (This step is very important for achieving perfectly crispy potatoes, so don’t skip it!)
  4. Once cooled, reheat the oil to 370°. Fry the potatoes in small batches for 3-5 minutes until golden brown. Seat aside on the cooling rack over the baking sheet.
  5. Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.
  6. Serve potatoes topped with aioli, extra bravas sauce, fried eggs, chorizo, flat leaf parsley and smoked paprika.