Air fryer patatas bravas with fried eggs
Crispy air-fried potatoes under a smoky, spicy tomato sauce with runny eggs on top, a Spanish tapas bar dinner at home.
- 40 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.73 a serving
- 550 calories
- Vegetarian
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1¼ lb Yukon Gold potatoes, cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 can tomato sauce
- 4 large eggs
- 1 tbsp fresh parsley, chopped (optional)
From your pantry
- 2½ tbsp olive oil, divided
- ¾ tsp salt, divided
- 1½ tsp smoked paprika, divided
- ¼ tsp cayenne pepper
- 1 tsp red wine vinegar
- ½ tsp sugar
Each serving has about 550 calories, 20 g protein, 59 g carbs and 27 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No tomato sauce? Crushed tomatoes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the potato dry with a towel, then them in a bowl with 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon smoked paprika.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Air fry at 400°F until deep and , 20 to 22 minutes, shaking the basket every 7 minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 21 min
Dolly’s tip: Shaking turns the cubes so every side gets crunchy.Meanwhile, warm 1 tablespoon oil in a small over medium heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Medium heat
Add the garlic and cook , about 1 minute.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Stir in the rest of the paprika and the cayenne for 10 seconds.
Medium heat
Add the tomato sauce, vinegar, sugar and of salt. , stirring now and then, until thick enough to hold a line when you drag a spoon through, 8 to 10 minutes.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 9 min
Heat the last ½ tablespoon oil in a over medium heat. Crack in the eggs and cook until the whites are fully set but the yolks are still soft, 3 to 4 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Food safety: Soft yolks are a small risk. If you’re pregnant, or cooking for small children or older people, cook the eggs until the yolks are firm, or use pasteurized eggs.
Pile the potatoes onto two plates, spoon the sauce over and top each with two eggs and a little parsley.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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