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Smoky Spanish Potatoes and Eggs

By Kendra Vaculin

Photo of huevos rotos baked in a skillet.

The flavors in this dish bring together two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo. Serve it as a smoky-spicy breakfast, or for dinner with a salad on the side.

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INGREDIENTS

• 3 Tbsp. plus 2 tsp. olive oil
• 1½ lbs. Yukon gold potatoes (about 3 medium)
• 1¾ tsp. kosher salt
• 1 medium onion
• 3 cloves garlic
• 2–3 chiles from a can of chiles in adobo, plus 2 Tbsp. sauce from the can
• 1 medium tomato
• 1 Tbsp. tomato paste
• ½ tsp. smoked paprika
• ½ tsp. ground cumin
• 2 Tbsp. sherry vinegar
• Freshly ground black pepper
• 3 large eggs
• Chopped parsley and mayonnaise, for serving

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