LC Selective Spuds Note
Take a gander at the mention of spuds in the ingredient list. By way of explanation, “waxy” means fingerlings, new potatoes, Yukon Golds, or practically any potato other than a russet. Nothing against russets, mind you. This recipe simply needs a spud that won’t exude its essence all over the place.
Patatas Bravas with Ham and Egg
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 4
Add enough cold water to a large saucepan to fill it about halfway. Add the potatoes and 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the potatoes are just cooked through, about 20 minutes. Drain and set aside.
In a small bowl, combine the olive oil, chiles, paprika, thyme leaves, a pinch salt, and lotsa black pepper. Mix together well.
Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Add half the potatoes and fry, turning as necessary, until lightly golden and crisp, 7 to 10 minutes. Drain on paper towels. Repeat with the remaining potatoes, adding more oil if needed. Return all the potatoes to the skillet, add the chile-oil mixture, and toss until the potatoes are well-coated. Fry for another minute or so, then remove the skillet from the heat.
Meanwhile, preheat the broiler and line a baking sheet with foil. Arrange the Parma ham on the baking sheet in a single layer. Broil until crisp, 3 to 5 minutes.
Adjust the oven to 350°F (176°C).
Generously coat 4 ovenproof shallow serving bowls with olive oil. Line each bowl with 2 slices broiled ham. Divide the potatoes evenly among the bowls, leaving a well in the center of each, and then crack an egg into the well. Place each bowl in the oven and bake for 10 to 15 minutes, until the egg white is cooked through and the yolks are the desired doneness. Be careful when you handle the bowls, as they will be utterly volcanic—protect your hands and serve each dish on a heatproof board or plate. Season with a little salt and pepper and serve piping hot.
Recipe Testers' Reviews
Potatoes, chile oil, smoked paprika, fresh thyme, Parma ham, and eggs = delightful lunch. My choice of potato was baby Yukon Golds that I simply sliced in half. The chile oil had the requisite kick from the cayenne chiles and the lingering smokiness from the paprika. We really enjoyed the fresh herbal essence of the fresh thyme. I used a good teaspoon of sea salt in the oil but also sprinkled fleur de sel over everything at the end for that salty crunch from the jagged nuggets that are bursting with flavor. Frying the potatoes until golden took 6 minutes on the first side and about 4 on the second. I simply lightly poached the eggs instead. Our eggs are fresh and free-range with yolks as brilliant orange as a sunset, so not only did the dish taste great, it also looked appealing. We attacked with vigor. Comfort food, this. The meal is essentially love in a bowl! Another keeper.
Delicious for breakfast, lunch, or dinner! As individual servings the dish also keeps well to reheat for another meal—always a plus. I used 10-ounce Pyrex bowls to assemble the ingredients in. I cooked the final product in a larger Pyrex dish in a water bath at 450° for 15 minutes, then let it stand for 2 minutes; this should give you a nice and runny but not too underdone yolk.