Patatas Bravas or "fierce potatoes" are a Spanish dish that gets its name from being fiercely seasoned with aggressive ingredients. Smoked paprika, garlic, and tomatoes give potatoes a flavor boost, while bacon and eggs transform this tapa into an awesome breakfast. Traditionally tapas are eaten during the hunger-witching hour between a pre-siesta lunch and an 11 PM Spanish dinner, but this meal is sure to satisfy any time of day.
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You Will Need
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Mince garlic. Peel and cut red onion into a ½" dice. Cut potatoes into ½” dice. Stem and coarsely chop parsley. Zest and halve lime. Drain canned diced tomatoes. Cut bacon into a medium dice.
Cook the Bacon
Place bacon in a medium pan over medium-high heat and cook for about 10 minutes until crispy. Transfer cooked bacon bits to a paper towel-lined plate. Remove all but 2 tsp. of rendered fat from the pan.
Make the Aioli and Cook the Eggs
While bacon is cooking, combine mayo, juice of half the lime, half the paprika, garlic, and a pinch of salt and pepper. Mix until all ingredients are combined. Place in refrigerator until ready to plate. Heat 1 tsp. of olive oil in in a medium pan over medium heat. Cook eggs for about 3 to 5 minutes, stirring until cooked through and fluffy. Season with a pinch of salt and pepper and remove to a plate.
Cook the Potatoes
Heat reserved bacon drippings in pan over medium heat. Add potatoes and cook for about 8-10 minutes until crispy on the outside and tender on the inside. Cooking the potatoes in bacon drippings is a real flavor power play, infusing and reinforcing the smoky flavor of the Pimentón in the dish. For crispy potatoes, remove potatoes to a plate, then return pan to heat and add 1 tsp. olive oil and diced onion to pan and cook for 2 minutes until soft. For softer, authentic patatas bravas, leave potatoes in pan and add diced onion directly to pan.
Finish the Tomato Sauce
Add white cooking wine to pan with onions and (if you left 'em in) potatoes, and cook for 2 minutes. Next, add drained tomatoes, remaining paprika, parsley (reserving some for garnish), and a pinch of salt and pepper. Cook for 4-5 minutes, or until almost all liquid has been absorbed.
Plate the Dish
Divide potatoes between two bowls (if you kept it separate from the sauce, layer tomato sauce on top) and top with scrambled eggs. Garnish with crispy bacon, parsley, lime zest, aioli, and remaining lime half, quartered.