Patatas Bravas con Huevos

After the amazing tapas dinner at Jaleo, I wanted to recreate the spectacular patatas bravas with my own twist. These potatoes came out great and it's quite irritating why most NYC tapas joints can't recreate this stuff. Most in NYC either have no potato flavor or over/undercooked tater.

I ended up baking the tater since it intensifies the potato flavor whereas most recipes require either boiling or frying the potato which mutes the flavor - a potato boiled is a potato spoiled! I was a bit lazy though with the sauces and basically took existing mayo and spiced it up. When I have more time, I will definitely try making my own alioli and spend more time on the bravas sauce.

Ingredients
4 yukon gold potatoes
1 garlic clove minced
1/4 cup mayo
3 tbsp water
2 tbsp sherry vinegar
extra virgin olive oil
1/4 can crushed Jersey fresh tomatoes
2 tsp chipotle powder
1 tbsp honey
4 eggs

1) Pre-heat oven to 400F
2) Make alioli sauce - combine mayo, 1 tbsp sherry vinegar, 1 clove garlic minced, splash olive oil, and enough water to thin the sauce out. The consistency should be like a thin yogurt.
3) Make bravas sauce - heat chipotle powder in olive oil and add to the crushed tomatoes. Add splash olive oil and honey. Consistency should be like a thick tomato sauce.
4) Olive oil, salt and pepper the potato and add to the oven.
5) Cook for 50 minutes and remove. Let sit for 15 minutes to solidify - if you don't, when you cut up the potatoes it'll turn to mashed potatoes.
6) Use a very sharp knife and cut the potato into bite size chunks.
7) Set non stick pan over medium high heat. Add oil and crisp up the potatoes - both sides should be brown and crispy. Remove taters and set aside.
8) Add olive oil to the same pan and drop eggs in. Let sit for 20 seconds, as the white starts setting a bit use a spatula to gently loosen the egg white from the pan. Once the whites starts solidifying on the bottom of the pan (top of the egg should still be liquid), add water and cover. The water will steam the eggs on the top and yield an incredibly tender white. Remove after 10-15 seconds.
9) Top each potato with bravas sauce and add alioli. Add egg on top. When breaking the yolk and combining with the potato, bravas, and alioli you'll be in food heaven. Crispy exterior and creamy interior for the potatos; creamy and bright alioli and sweet/spicy bravas sauce makes an explosion of textures and flavors.