Patatas Bravas and Buckwheat Cheddar Waffle Breakfast Board
- Prep time: 50 mins
- Serves: 4
Ingredients
- Patatas bravas
• 4 large potatoes (roughly 1kg) cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• Generous sea salt flakes - Sauce
• 2 large tomatoes, chopped
• 2 tsp olive oil
• 1 tsp cumin
• 2 tsp smoked paprika,
• Harissa or chilli paste, to taste
• Salt and pepper, to taste - Waffles
• ¾ cup buckwheat flour
• ¼ cup tapioca flour
• ¾ cup almond milk
• 50g cheddar
• 2 Farm Pride eggs
• 1 tsp baking powder
• 2 tsp apple cider vinegar
• Salt and pepper
• 1 tsp smoked paprika• 4 Farm Pride eggs, to serve
Method
- In a large pot, par boil the cubed potatoes for about 7 minutes, or until a knife can easily slide through.
- Drain well, and place onto a lined baking tray, along with the olive oil, spices and salt.
- Use a brush to ensure they are equally coated with the oil and spices, and place into the oven for around 20-30 minutes, or until super crispy and coloured.
- In a medium saucepan, heat the olive oil, and add the spices for the tomato sauce.
- Add the chopped tomatoes, and a bit of water if need be, and cook down until super soft.
- Place into your food processor and continue to process until
you have a smooth tomato sauce. - In a large bowl, combine all the ingredients for the waffles, and whisk thoroughly.
- Heat your waffle maker as per the instructions, ensuring you have given the irons a light spray of olive oil before using. Pour the batter in and cook the waffles until they are brown and crispy.
- Remove the potatoes from the oven, and lay on a serving tray, dotted with the tomato sauce.
- Chop your waffles into strips if you intend to and lay them atop the potatoes.
- In a non-stick saucepan with a bit of oil, fry 4 eggs to your liking, and place them on the breakfast board.
- Top with some chopped coriander, seasoning, a squeeze of fresh lime juice, and some avocado, if you fancy.
