This Tapa Tuesday is inspired by one of my favorite tapa restaurants in Miami called “Bulla Gastro Bar”. We used to visit it weekly when we lived in Miami and my wife worked right next door and now that we are back in Miami, I feel like the tradition will start all over again. Their tapas are delicious and one of the reasons why I fell in love with tapas and how Tapa Tuesday came to be. One of their known dishes is their huevos bulla, which is a platter of potato chips topped off with potato foam, brava sauce, serrano ham, and a fried egg. There are so many flavors in the dish that are tied together with the creaminess of the egg yolk when it’s broken. You just have to make it to know what I am talking about!
What is potato foam?
Potato foam is almost the same as a mashed potato, but it has an extremely light and airier texture than mashed potatoes. It is made by boiling potatoes and smoothing them in a food processor with milk and seasoning.
What is brava sauce?
Brava sauce is a delicious and flavorful tomato sauce that has a nice little kick to it. The spice is just the perfect amount that makes you reach for more instead of a glass of water. To make this sauce, you first sauté garlic and onions in some olive oil. Then, you add diced tomatoes, several seasonings, and allow it to simmer so that everything can blend together. After, you put it in a food processor or blender and puree the sauce, giving it a thick consistency.
Should I use store bought potato chips or homemade chips to make the huevos bulla rotos?
I like to keep this one simple since you are already cooking the brava sauce and the potato foam and going for the store bought chips. I love to use Lay’s in this dish because it most closely resembles the chips that are supposed to be used. Now if you are feeling adventurous, go ahead and fry your own chips!
Ingredients
- 6 slices Serrano ham
- 2 whole eggs
- 1 bag of lays potato chips
Brava Sauce
- 2 tbsp Olive oil
- ½ cup Onions diced
- 2 cloves Garlic diced
- 1 14.5 oz Diced tomatoes in a can
- 2 tsp Salt
- 1 tsp Paprika
- ½ tsp Onion powder
- ½ tsp Red pepper flakes
- ¼ tsp Black pepper
Potato foam
- 1 idaho potato
- 2 tsp of salt
- ¼ cup of whole milk
Instructions
Brava Sauce
- Coat a pan with two tablespoons of olive oil and heat over medium-high heat. Add ½ a cup of diced onions and 2 diced garlic cloves to the oil and sauté for about five minutes, until the onions are soft and slightly translucent.
- Add the can of diced tomatoes, along with the paprika, salt, onion powder, red pepper flakes, and black pepper. Stir to combine. Bring to a boil and then lower the heat to medium and allow the sauce to simmer for about 5 minutes, until all the flavors are combined and the sauce is slightly reduced.
- After 5 minutes, place the sauce in a food processor and puree. Set aside.
Potato foam
- Cut the potatoes into cubes and place in a pot and cover with water. Add 1 tsp of salt and place the pot over high heat. Once the water starts to boil, allow the potatoes to boil for 15 minutes.
- Once done boiling, remove the potatoes and add them to a food processor along with the milk and puree until smooth. Set aside.
Fried egg
- Heat up a non-stick (so you don’t have to add oil; it is slightly healthier) frying pan over low-medium heat. Once hot, add the egg and once the whites have been halfway cooked (about 30 seconds), add a tablespoon of water to the pan and cover it until all the water has evaporated (about 45 seconds) and the egg is fully cooked yet the yolk is still soft.
Assemble
- In a serving plate, place a layer of potato chips and then top with the potato foam, brava sauce, and finally the serrano ham. Finish off by placing the fried egg on top and serve!
