Hello again! You may have noticed, my last attempt to keep updated didn’t quite work out according to plan, but the good news is I now know what was causing my fatigue and I’m well on the way to recovery.
I posted a picture of this on my facebook feed and one of my friends asked for the recipe, so I thought what better way to kick start my blog again. This one’s for you, Moogle ;).
Patatas Bravas with Chorizo and Poached Egg
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
1baking potato(peeled or unpeeled, depending on your preference; I prefer the skin on)
50gramschorizo(cut into chunks)
0.5tspchilli powder(increase or reduce this amount to suit your own taste. I prefer a little more, but whilst the dish should be spicy, it shouldn't be searingly hot)
Pre-heat your oven to 200 degrees and brush or spray a baking tray with oil.
Cut the potato into 2cm (approx) cubes, place on the baking tray and spray or coat with more oil. Sprinkle salt on top and bake for around 20 minutes until the potatoes begin to crisp up on the outside and soften in the middle.
Sprinkle the chorizo on top of the potatoes then cook in the oven for another 5 minutes or so.
Whilst the potatoes are cooking, mix together the tomatoes, garlic, paprika, and chilli (don't worry about pre cooking the garlic, as the sauce will cook in the oven later).
Add the sauce to the potato and chorizo mixture, reduce the oven temperature to 160 degrees and cook for a further 10-15 minutes or so until sauce has started to thicken -
When your potato mixture is almost done, poach your egg.
Put the potatoes in a dish, top with the egg, and sprinkle with a little more sea salt.
If you want to be really decadent, you could deep fry the potatoes in true Spanish style, and top with a fried egg.