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Patatas Bravas with Eggs Recipe Download Image


Supermarket Aldi has released a series of Spanish-inspired recipes so that you can still experience the cuisine of a sun-soaked Mediterranean from the comfort of your own home – muy bien

Recreate a Spanish hola-day from home with Aldi’s authentic Patatas Bravas and Eggs. Made with hearty Maris Piper Potatoes which are seasoned with fresh garlic, herbs, paprika, basil and chilli flakes and drizzled in a rich olive oil, this is a dish exploding with an array of vibrant flavours. Cook in a tomato-based sauce, crack in the eggs and indulge in this classic favourite, which takes you straight to the streets of Madrid for brunch.  

No Spanish fiesta would be truly complete without a pan full of Paella. Recreate Aldi’s heavenly Seafood and Chorizo version, which combines fresh peeled prawns, meaty mussels and chopped chorizo, to bring the Spanish sunset to your back garden. Mix with herbs and spices, squeeze on a dash of lemon and enjoy as each mouthful transports you to the Mediterranean coast. This is the perfect dish to share with family and friends alongside a cold glass of crisp white wine – and is much cheaper than a holiday! Buen provecho!

Aldi’s Patatas Bravas and Eggs


1kg Maris Piper Potatoes

50ml Solesta Sunflower Oil

1 Large Mild Onion

25ml Solesta Olive Oil

3 Cloves Garlic

1 x 400g tin Sweet Harvest Chopped Tomatoes with Herbs

1 flat tsp Stonemill Chilli Flakes

1 heaped tsp Stonemill Paprika

1 heaped tsp Stonemill Dried Basil

4 Large Eggs

Sea Salt and Black Pepper


Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Peel the potatoes and cut into small chunks.

Put into a roasting dish – sprinkle over the sunflower oil and roast for about 35-40 minutes, turning once during the cooking, until crisp and golden.

Meanwhile, make the sauce.

Peel, halve and finely chop the onion.

Peel and finely dice the garlic.

Put the onions a saucepan with the olive oil – cook on a gentle heat for 5-6 minutes – until softened – then add the garlic, chilli flakes, paprika, basil and season with some sea salt and black pepper.

Cook for a further 2 minutes to release all the flavours.

Add the tinned tomatoes and cook for another 10 minutes.

When the potatoes are cooked, pour over the tomato sauce.

Make 4 wells in the mixture and break an egg into each.

Return to the oven for about 5 minutes – just until the eggs have set – then serve.

Great accompanied with some Specially Selected Parma Ham.

Aldi’s Seafood and Chorizo Paella


300g Basmati Rice

1 Red Onion

450g pack Mussels in White Wine Sauce

150g pack Cooked and Peeled Prawns

400g tin Chopped Tomatoes

1 Pepper

2 Lemons

1 200g Chorizo Ring

2 cloves of Garlic

1 heaped tsp Paprika

30ml Olive Oil

Salt and Black Pepper


Peel and finely chop the onion. Then, chop the green pepper into small chunks, discarding of any seeds. Also, peel and mince the garlic.

In a large saucepan, sauté the onion, pepper and the garlic for 2 minutes. Add the tinned tomatoes, juiced lemon, paprika and the rice. Pour over 300ml of boiling water and cook gently for 15 minutes, stirring as you cook.

Chop the chorizo into small chunks and dry fry in a frying pan for 5 minutes on a low heat.

Add the mussels to the pan with their juices and simmer for 5 minutes. Then, add the prawns and cook for a further minute. Stir the chorizo mixture through the rice and serve with wedges of lemon.


For more information, please contact the Aldi Consumer Press Office on:

T: +44 207 693 6995 or E:

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or