Fried Duck Egg Over Patatas Bravas With Bottarga – a delicious recipe with extra virgin olive oil, salt, cayenne pepper, garlic, butter, chicken egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400 degrees. Wash, but do not peel potato. Microwave on high for 1:30. Cut potato lengthwise into 6 - 8 wedges.
2
Combine oil, salt, cayenne pepper, and garlic in a bowl. Add potato wedges and toss to coat. Remove garlic clove and arrange on baking sheet or iron skillet, flesh side down. Place in oven and cook for 10 to 15 minutes, turning once midway when potatoes brown.
3
5 minutes prior to potatoes being done, heat a skillet and melt the butter until it begins to bubble. Fry the egg until desired doneness (the runnier, the better). Add salt if desired.
4
Remove potatoes from oven and arrange neatly on a plate so egg will cover the wedges. Place egg over wedges. Use a micro-plane or cheese grater to grate bottarga over egg and serve immediately.
169
kcal
Calories
9
g
Fat
12
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium yukon gold potato, 1 1/2 tablespoons extra virgin olive oil, 1/2 teaspoon sea salt or kosher salt, 1/8 teaspoon cayenne pepper, and more.
Yes, Fried Duck Egg Over Patatas Bravas With Bottarga falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
