Jul 14 2026
Restaurants›Seaspice Brasserie & Lounge›Papas Bravas Recipe

Papas Bravas Recipe

Inspired by Seaspice Brasserie & Lounge
Time2h
Serves4

crispy potato terrine, Brava sauce, sous vide egg yolk, garlic aioli

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Ingredients

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Crispy Potato Terrine

Brava Sauce

Sous Vide Egg Yolk

Garlic Aioli

Method

Crispy Potato Terrine

  1. 1

    Prepare Potatoes

    Peel and thinly slice the russet potatoes using a mandoline or sharp knife.

  2. 2

    Layer Potatoes

    In a greased baking dish, layer the potato slices evenly, brushing melted butter between layers. Season with salt and black pepper.

  3. 3

    Bake

    Cover the dish with foil and bake at 375°F (190°C) for 45-50 minutes, or until the potatoes are tender.

  4. 4

    Crisp the Top

    Remove the foil and drizzle olive oil on top. Return to the oven and bake for an additional 15 minutes until golden and crispy.

  5. 5

    Cool

    Let it cool before slicing into cubes.

Brava Sauce

  1. 6

    Sauté Ingredients

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 7

    Add Tomato Sauce

    Stir in the tomato sauce, smoked paprika, red chili flakes, and salt. Simmer for 10-15 minutes until thickened.

  3. 8

    Blend (Optional)

    For a smoother sauce, blend the mixture until desired consistency is reached.

Sous Vide Egg Yolk

  1. 9

    Prepare Sous Vide

    Set your sous vide machine to 165°F (74°C).

  2. 10

    Cook Egg Yolks

    In a small sous vide bag, place the egg yolks, butter, and a pinch of salt. Seal the bag and submerge it in the water bath for 45 minutes.

  3. 11

    Remove from Sous Vide

    Carefully remove the bag from the water bath and set aside.

Garlic Aioli

  1. 12

    Mix Ingredients

    In a bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper.

  2. 13

    Whisk

    Whisk until smooth and well combined. Adjust seasoning to taste.

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