Potatoes Bravas with Chorizo, Fried Eggs and Garlic Aioli

• 3 medium baking potatoes, peeled and diced into 1” cubes

Canola or Vegetable oil

sea salt

• 1/2 cup The TAPAS Sauces from Spain Mojo Picón Pepper and Tomato Hot Sauce (Or homemade bravas sauce)
• 4 oz dried chorizo, thinly sliced
• 2 eggs, fried

Pinch of smoked paprika for serving

Flat leaf parsley for serving

Garlic Aioli

• 1/2 cup good quality mayonnaise
• 1 tbsp fresh squeezed lemon juice
• 2 large garlic cloves

1. For the aioli, combine all ingredients in a small blender or food processor and blend until smooth. Can be made ahead and refrigerated for up to two weeks.
2. In a large pot and using a deep fat thermometer, heat roughly 4” of oil to 300° .You’ll want to work on maintaining this temperature while the potatoes are cooking.
3. Working in small batches, submerge the potatoes into the hot oil and cook for 5 minutes. Strain the potatoes and set aside on cooling rack over a baking sheet. Once all potatoes are cooked allow them to cool completely. (This step is very important for achieving perfectly crispy potatoes, so don’t skip it!)
4. Once cooled, reheat the oil to 370°. Fry the potatoes in small batches for 3-5 minutes until golden brown. Seat aside on the cooling rack over the baking sheet.
5. Once all potatoes are cooked transfer to a serving dish, sprinkle with salt to taste and toss with the bravas sauce until completely coated.
6. Serve potatoes topped with aioli, extra bravas sauce, fried eggs, chorizo, flat leaf parsley and smoked paprika.