Spanish Roasted Potato Salad with Chorizo and Fried Egg Recipe
This hearty dish combines crispy roasted potatoes, chunks of chorizo, and a fried egg with a runny yolk that acts like a sauce. In Spanish bars, similar combinations appear as more substantial tapas, perfect after a full day of sightseeing. The flavor is reminiscent of a mix between breakfast and lunch, so it’s great for a lazy dinner or a weekend brunch.
This dish turns simple roasted potatoes into a Spanish-style, tapas-inspired meal, where the runny egg yolk becomes a rich, natural sauce for the smoky chorizo and vegetables.
Chef's tips
Spread the potatoes in a single layer on the tray so they roast instead of steaming. If you like extra crispiness, briefly switch on the grill function at the end of baking, watching carefully so nothing burns.
How to serve
Serve straight from the oven with crusty bread to soak up the yolk and juices, plus a light green salad or sliced tomatoes dressed with olive oil and a splash of vinegar.
Ingredients
- potatoes cut into cubes of about 2 cm, peeled or unpeeled - 700 g
- chorizo cut into half-slices - 120 g
- red bell pepper cut into strips - 1 piece
- red onion cut into thin wedges - 1 piece
- olive oil - 4 tablespoons
- smoked sweet paprika - 1 teaspoon
- dried oregano - 0.5 teaspoons
- salt to taste
- black pepper to taste
- eggs for frying on top - 3 pieces
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the potatoes; if using them with the skin on, scrub them well. Cut into cubes, pat dry with a paper towel, and transfer to the tray.
- Add the pepper strips and onion wedges to the tray. Drizzle everything with 3 tablespoons of olive oil, sprinkle with smoked paprika, oregano, salt, and pepper. Mix thoroughly with your hands so the vegetables are coated in the seasonings.
- Bake for 20 minutes, then remove the tray, add the sliced chorizo, mix, and bake for another 10–15 minutes, until the potatoes are soft inside and golden on the edges.
- Towards the end of baking, prepare the eggs: heat 1 tablespoon of olive oil in a pan over medium heat, crack in the eggs, and fry for 3–4 minutes, until the whites are set and the yolks remain runny. You can lightly salt them.
- Transfer the roasted potatoes with vegetables and chorizo to a serving platter or bowls. Place the fried eggs on top. Serve immediately so the yolks are still runny.
Storage
Ziemniaki z chorizo przechowuj osobno w lodówce i podgrzej w piekarniku lub na patelni; jajka sadzone przygotuj świeże przed podaniem.
