Creamy Spanish Paleo Brunch Tapas Platter: Patatas Bravas, Huevos Rotos, and Salsa Romesco

Allergens

Eggs (in Huevos Rotos)

Ingredients

• Patatas Bravas: 2 pounds small white potatoes, diced 1 cup tomato sauce 1/4 cup apple cider vinegar 1 tablespoon smoked paprika Salt and pepper, to taste
• Huevos Rotos: 8 large eggs 2 pounds pork shoulder, thinly sliced 2 cups baby spinach 1/4 cup almond flour 1/4 cup olive oil Salt and pepper, to taste
• Salsa Romesco: 1 cup raw almonds, blanched and peeled 2 cups cherry tomatoes, halved 3 cloves garlic 1 small red bell pepper, roasted and seeded 1/4 cup olive oil 1 tablespoon red wine vinegar Salt, to taste

Instructions

1. Patatas Bravas: Boil potatoes until tender, then fry until golden brown. Prepare the brava sauce by combining tomato sauce, vinegar, paprika, salt, and pepper. Huevos Rotos: Fry eggs to desired doneness, sauté sliced pork with spinach in olive oil, dust with almond flour, and season with salt and pepper. Salsa Romesco: Blend almonds, tomatoes, garlic, roasted red bell pepper, olive oil, vinegar, and salt to desired consistency.

Chef’s Insight

The combination of flavors and textures in this dish truly captures the essence of Spanish cuisine while staying true to Paleo guidelines.

Notes

Serve with a crisp white wine for an authentic Spanish brunch experience.