Papas Bravas Topped with Chorizo Crispy Potatoes Food Flipped EP 58

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: regular paprika

Smoked paprika adds depth of flavor, while regular paprika is less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor profile, while white vinegar is cheaper.

Cut 1.5 pounds of russet potatoes into bite-size pieces.

Microwave the potatoes for 10 minutes to dry them out.

Prepare the bravas sauce by mixing mayo, tomato paste, cayenne, Chipotle, paprika, minced garlic, sherry vinegar, and salt to taste; set aside.

Fry the microwaved potatoes in a pan over medium-high heat for about 15 minutes, flipping occasionally until crispy.

Mix together the seasoning blend: paprika, smoked paprika, cumin, black pepper, and chipotle salt; set aside.

Remove the casing from the Mexican chorizo, break it apart, and mince it.

In a pan over medium-high heat, brown the minced chorizo to release its flavors.

Once the potatoes are crispy, add the seasoning blend and toss to combine.

Layer the crispy potatoes with the browned Mexican chorizo on top.

Top with the bravas sauce and freshly chopped parsley.

Fry a couple of eggs and place them on top of the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens