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Spanish Scramble with Patatas Bravas
with smoky garlic crema / Spanish salsa

Active: 40 min Total: 40 min
We've taken a few liberties to bring you a vegetarian version of a Spanish classic, combining roasted potatoes ("patatas bravas") and a soyrizo and egg scramble. Even on a weeknight, we think it's worth making both a creamy sauce and quick salsa to finish the dish with tons of flavor.


Patatas Bravas with Broccoli:
  • Broccoli - 1 lb , florets
  • Green onions - 2 stalks , chopped, white and green parts separate
  • Potatoes, russet - 2 lbs , peeled and chopped
  • Oil, olive - 2 Tbsp
Smoky Garlic Crema:
  • Garlic - 2 cloves , chopped
  • Sour cream - 1/4 cup
  • Paprika, smoked - 1/2 tsp
  • Lemon juice - 1/2 tsp
  • Hot sauce (opt) - 1/2 tsp
Spanish Salsa:
  • Tomatoes, diced (14 oz / 397 g) - 1 can , drained
  • Oil, cooking - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Sugar - 1/4 tsp
  • Vinegar, sherry - 1/2 tsp
Spanish Scramble with Soyrizo:
  • Eggs - 6
  • Oil, cooking - 1 Tbsp
  • Soyrizo - 6 oz


  1. Broccoli - Chop into florets. (Can be done up to 5 days ahead)
  2. Make crema - Chop garlic. Combine with sour cream, paprika (the portion for the crema), lemon juice and hot sauce (if using). (Can be done up to 5 days ahead)
  3. Green onions - Chop green onions, keeping white and green parts separate. (Can be done up to 3 days ahead)
  4. Tomatoes - Drain liquid from canned tomatoes.
  5. Eggs - Whisk eggs with some salt and pepper.

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  1. Heat oven to 400F / 204C degrees.
  2. While oven heats, peel and chop potatoes. Toss broccoli, potatoes and white parts of green onions (reserve green parts) with olive oil and spread out onto a sheet pan. Season generously with some salt and pepper. Roast in the top rack of your oven for 25 to 30 minutes, shaking the pan halfway through cooking.
  3. While potatoes roast, heat a saute pan over medium heat. Add cooking oil (the portion for the salsa) and then tomatoes and saute until any excess liquid cooks off and tomatoes are sizzling in the bottom of the pan. Stir in paprika (portion for the salsa), sugar and vinegar. Set salsa aside. Wipe out pan and return to heat.
  4. Add cooking oil (the portion for the eggs) and then soyrizo. Saute until soyrizo begins to brown, 3 to 4 minutes. Add in whisked eggs. Scramble until eggs are cooked to your liking.
  5. Top potatoes and broccoli with green parts of green onions.
  6. Serve eggs with potatoes and broccoli on the side. Enjoy with salsa and crema (these condiments go great with the entire dish).



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