Or roughly translated into English “The best breakfast you’ll ever make yourself”.
It can take as long to make as you like but you’ll probably need at least HALF AN HOUR.
You will need potatoes, tinned tomatoes (or passata), ketchup, tomato puree, chorizo (OR smoked Paprika for veggies, either is good), a couple of red peppers, eggs, hot sauce.
Also - Baking Dish (what are these called?), frying pan, Oven proof sauce pan/frying pan (or you can use a second oven proof dish)
After following these 10 easy steps you could have something that looks like this^ and tastes like everything you need in the morning, particularly if you’re hungover. (Eggs, Spicy things, tomatoes, potatoes and salt).
I made this up as I went along and it turned out great, so experiment as you like. Cooking is much more fun that way
1) Turn on the oven as hot as it’ll go and put an oiled baking dish in. Also, heat up a large pan on the hob.
2) Chop up some potatoes into 1”-ish cubes and boil until ‘just about soft enough to push the flat edge of a knife through’. It doesn’t really matter if they’re a bit underdone as you can give them a bit more time in the sauce/oven later on but you definitely don’t want to over do them or you’ll end up with mash. Err on the side of caution with this one.
3) While the potatoes are cooking you can crush a clove or two of garlic, and some red onion. Cook off the garlic VERY quickly in some oil, along with some chorizo or smoked Paprika (lots!). If you use Chorizo you’ll need less oil.
IMPORTANT: The paprika will absorb any fat in the pan and stick almost straight away so make sure you have your onion ready to go in just after the Paprika. ie. chop everything first before adding anything to the pan.
4) Cook the onion until soft, and season with lots and lots of pepper, (you can add some sugar or wait until later, it depends how acidic your tomatoes are), add some chilli and then add a tin (or equivalent) of passata/chopped and peeled tomatoes.
Throw some sliced pepper in, cover and put on a low heat to cook.
5) Hopefully your potatoes are done, so get them out and put in a colander to let them dry/steam off (so they fry better and don’t take loads of water into the frying pan).
6) Once they’re nice and dry you can start to fry them off in small batches (if you have a small frying pan) or larger batches (if you have a larger pan). You want to try and get them as crispy as you can so you need lots of very hot oil (you can drain this off later, don’t worry) and no more than one layer of potatoes on the bottom of the pan.
Put some chopped red pepper, tomato puree, salt, pepper, ketchup and more smoked paprika in with them as they fry.
7) Once a batch of potatoes is fried put them in the dish in the oven to cook more/keep warm.
8) It’s up to you how long you leave the potatoes in the oven, depending on how much time you want to spend. As soon as you’re ready though drain the oil off the potatoes and put on kitchen roll to get rid of the last bit. Add the potatoes to the tomato sauce (which you can add seasoning/sugar to at this point to taste).
It should have reduced enough now that when you add the potatoes you get a thick consistency with each potato lovely and covered. You can add some water if the potatoes are still a bit hard and stick them in the oven, or if they’re done pop them in as they are.
Either way, put the dish in the oven while you cook the eggs. You can leave it a bit if you want, the longer it’s in the better it’ll taste, I imagine. Just be careful not to let it dry out too much.
9) I had poached eggs, which I made in ‘Poach Pots’ with some hot sauce but you can have any style you want.
10) Serve it up like in the picture, with a cup of strong Earl Grey with a tiny bit of milk, and some hot sauce. Oh, and some bread if you like mopping up delicious sauce/making patatas bravas sandwiches.
If the person who you make it for has to put salt and pepper on then You’reNotDoingItRight but hot sauce is fine and you needn’t take offence.
