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Name: Patatas bravas with ham and egg
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 6 large Potatoes Quartered lengthways, then cut into 2-3cm chunks; 1 teaspoon Salt; 160 ml Olive oil; 2 long Red chillis Thinly sliced; 2 teaspoons Smoked paprika; 3 sprigs Thyme; 8 slices Parma ham; 4 large Eggs

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INGREDIENTS

6 large Potatoes ; Quartered lengthways, then cut into 2-3cm chunks
1 teaspoon Salt
160 ml Olive oil
2 long Red chillis ; Thinly sliced
2 teaspoons Smoked paprika
3 sprigs Thyme
8 slices Parma ham
4 large Eggs

Servings

INSTRUCTIONS

Half fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until just cooked, then drain and set aside.

Place the olive oil, chillies, paprika, thyme leaves, a pinch of salt and lots of pepper into a small bowl and mix together well.

Preheat the grill.

Heat 1-2 tablespoons olive oil in a large frying pan over a medium heat. Add half the potatoes and fry until lightly golden and crispy. Remove and drain on kitchen paper. Repeat with the remaining potatoes, adding more oil if needed, then return all the potatoes to the pan. Add the chilli-oil mixture and toss so the potato is all well coated. Fry for another minute or two, then remove he pan from the heat and set aside.

Line a baking tray with foil, then place the Parma ham on top in a single layer. Cook for 5 minutes under a hot grill until crispy.

Generously grease four individual heatproof tapas bowls with olive oil. Line the edges of each bowl with two slices of grilled ham. Divide the potato evenly among the bowls, leaving a space in the centre, then crack an egg into the space. Place under the grill until the egg white is cooked through (10 to 15 minutes).

NOTES

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Patatas bravas with ham and egg

6 large Potatoes Quartered lengthways, then cut into 2-3cm chunks
1 teaspoon Salt
160 ml Olive oil
2 long Red chillis Thinly sliced
2 teaspoons Smoked paprika
3 sprigs Thyme
8 slices Parma ham
4 large Eggs

Half fill a large saucepan with cold water and add the potatoes and salt. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes or until just cooked, then drain and set aside.

Place the olive oil, chillies, paprika, thyme leaves, a pinch of salt and lots of pepper into a small bowl and mix together well.

Preheat the grill.

Line a baking tray with foil, then place the Parma ham on top in a single layer. Cook for 5 minutes under a hot grill until crispy.

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Nutrition

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Serving Size: 1 Serving (431g)
Recipe Makes: 4 Servings

Calories: 474
Calories from Fat: 176 (37%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 2.6g
Cholesterol 423mg		130 %
Sodium 166.3mg		6 %
Potassium 1509.7mg		40 %
Total Carbohydrate 57.4g		17 %
	Dietary Fiber 7.6g	30 %
	Sugars, other 49.9g
Protein 19.2g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 474

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