Ottolenghi's Breakfast Potatoes: A Baked Twist on Spanish Classics

Yotam Ottolenghi, renowned chef and cookbook author, presents a full recipe for breakfast potatoes that combines two classic Spanish dishes: patatas a lo pobre (poor man's potatoes) and huevos rotos (broken eggs). Traditionally fried, this version is baked for ease, requiring just one tray and a mandoline for quick slicing. The recipe serves six and takes 10 minutes to prepare and 1 hour 5 minutes to cook. Key ingredients include 1kg of floury potatoes (such as Yukon Gold or Maris Piper), red peppers, banana shallots, a head of garlic, sweet smoked paprika, olive oil, and six eggs. The method involves baking the vegetables with seasonings for 30 minutes, turning them, and baking for another 30 minutes until soft and jammy. Garlic cloves are squeezed from their skins and folded through, then eggs are lightly broken and poured into pockets in the mixture, returning to the oven for five minutes until just cooked. The recipe is from Ottolenghi's cookbook 'Simple TOO', published by Penguin Random House. The article also promotes other recipes, including a childhood chocolate cake by Raymond Tan and Audrey Payne, and an artichoke and guanciale risotto by Francesco Mattana, and encourages readers to sign up for a newsletter. The source is frankie.com.au, an Australian lifestyle magazine.