full recipe – ottolenghi’s breakfast potatoes
Cook up a storm with Ottolenghi’s hearty baked potatoes. (Warning: you will want seconds. And thirds.)
This is a combination of two great Spanish potato dishes: patatas a lo pobre (poor man’s potatoes) and huevos rotos (broken eggs). Traditionally both fried, here we bake: not to be virtuous, it’s just easy. One tray, one mandoline (if you have one, it makes light work of slicing the potatoes and shallots), and you have easily fed a crowd.
Serves 6
Prep time: 10 minutes
Cook time: 1 hour 5 minutes
INGREDIENTS
1kg Yukon Gold, Maris Piper (or other floury) potatoes, unpeeled and thinly sliced
2 red peppers, deseeded and thinly sliced (300g)
4 oregano sprigs
3 large banana shallots, thinly sliced (200g)
1 head of garlic, top 1cm removed
1 tsp sweet smoked paprika
150ml olive oil
6 eggs
Fine sea salt and black pepper
METHOD
Preheat the oven to 190°C fan.
Put everything apart from the eggs on a large baking tray (about 28cm x 40cm x 4cm), along with 1 1/4 teaspoons of salt and plenty of pepper. Mix together well and bake for 30 minutes. Remove from the oven, turn everything over and bake for another 30 minutes (turning the vegetables over again halfway through), until the potatoes are soft and jammy and the peppers and shallots are frazzled. Remove from the oven, squeeze the garlic cloves out of their skins and fold them through.
Crack the eggs into a jug, season with a pinch of salt and some pepper, then lightly break with a fork: just enough to burst the yolks. Create a few small pockets in the potato mixture, then pour in the eggs. Return to the oven for 5 minutes, or until the eggs are just cooked through.
Simple TOO by Yotam Ottolenghi, published by Penguin Random House.
Hungry for more yummo recipes? Cook up a storm with Raymond Tan and Audrey Payne’s childhood chocolate cake or get your tastebuds dancing with Francesco Mattana's artichoke and guanciale risotto. To stay up to date on more rad recipes, sign up to our newsletter.
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