Spanish Breakfast for Mother’s Day

For Mother’s Day this year, I wanted to do something a little different — something that reminded us of our travels through Spain. From the bustling markets of Barcelona to lazy breakfasts in Mallorca and the incredible food scene in Sevilla, Spain holds a special place in our hearts. I’ll add more of that story soon, but for now: breakfast inspiration came from two Bobby Flay recipes that reminded me of those mornings.

This Spanish-inspired Mother’s Day breakfast pairs a soft, slow-cooked piperrada with crispy patatas bravas, both adapted to be easy enough for a weekend brunch at home — with flavor bold enough to feel like a celebration.

Ingredients

For the Roasted Tomato Aioli

• 1/2 cup mayonnaise
• 1 roma tomato, roasted, peeled and pureed
• 1 garlic clove, smashed to a paste
• 1 teaspoon sherry vinegar
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste

For the Piperrada

• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped thyme
• Salt and black pepper

For the Patatas Bravas

• 1/4 cup rice flour
• 4 medium russet potatoes, peeled and cut into 1-inch chunks
• Vegetable oil, for frying
• Kosher salt

For the Scrambled Eggs

• 7 thin slices of serrano ham
• 7 large eggs
• 4 tablespoons unsalted butter
• Chopped fresh parsley, for garnish

Instructions

1. Make the Aioli a Ahead: Whisk together all ingredients in a bowl until smooth and creamy. Adjust seasoning to taste. Refrigerate until ready to serve.
2. Make the Piperrada: We make the pepper and onion topping ahead. In a large sauté pan over medium heat, warm the olive oil. Add onion and peppers and cook slowly, stirring often, until soft and slightly caramelized, about 15–20 minutes. Add garlic and cook 1 minute more. Simmer gently for another 10 minutes to concentrate the flavors. Add a dash of good sherry vinegar (or more to taste) and season with salt and pepper.
3. Make the Patatas: Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook for 3–4 minutes, until just beginning to soften — they should still be hard to pierce with a fork. Drain and transfer to a lined baking sheet. Place in a 130°F oven on the dehydrate setting for 10 minutes to dry out.
4. Lightly coat the dried potatoes with rice flour. Heat oil in a deep skillet or fryer to 350°F. Fry in batches until golden and crispy. Drain on paper towels and sprinkle generously with kosher salt.
5. Scramble the Eggs: Crisp the serrano ham in a nonstick skillet in batches. Remove to an ovenproof plate to a 180 degree oven. In the same nonstick skillet over medium-low heat, melt 3 tablespoons of butter. Add 7 beaten eggs and stir gently and constantly with a silicone spatula. Just before fully set, add the final tablespoon of butter and stir to finish. Garnish with chopped parsley and serve warm.
6. To serve, plate the serrano ham, scrambled eggs, warm piperrada alongside the crispy potatoes and drizzle or serve the aioli on the side for dipping.
7. To construct the perfect serving, layer the serrano ham on lightly toasted bread, then add the scrambled eggs and top with the pipperada.

Alternative Serving Suggestion

Top with a poached or fried egg for a true brunch experience. Pair with fresh orange juice or a glass of cava. Set the table with a splash of red and gold, and you’ll be transported — even if just for the morning — to a café in Spain.