Leek, potatoes and eggs (Alho francês à Brás)

Ingredients

• 200 g (7 oz)leek
• 50 ml (¼ cup)olive oil
• 1egg yolk
• 1 mediumonion
• to tastepepper
• 700 g (1½ lb)potatoes
• 1whole egg
• to tastesalt
• to tasteparsley
• for fryingvegetable oil

Instructions

1. 1

   Slice the leek

   Cut the leek into rounds and put it to one side.

2. 2

   Fry the potatoes

   Peel and wash the potatoes, then cut them into thin sticks. Season with salt and fry in hot oil. Transfer them to a plate lined with absorbent paper and set aside. Beat the whole egg in a bowl and set it aside.

3. 3

   Cook the vegetables

   Put the olive oil, chopped onion and leek in a saucepan. Cook over a low heat for 15 minutes, stirring now and then. Add the potatoes and fold them in gently. Take the pan off the heat briefly and leave it to cool a little. Pour in the beaten egg and mix well, then return the pan to a low heat for a further 2–3 minutes.

4. 4

   Finish and serve

   Turn off the heat, add the egg yolk and chopped parsley, and mix gently. Serve.

What is alho francês à Brás?

This is a leek-based take on the Portuguese dish à Brás, a style commonly made with finely cut potatoes and egg. Here, leek and onion bring sweetness while fried potato sticks make the dish substantial.

The method relies on combining the egg with the warm ingredients off the heat first, then cooking it gently. That helps coat the potatoes and vegetables without turning the mixture into firm scrambled egg.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 11g protein, 70g carbs, 25g fat.

The potatoes supply most of the carbohydrates, while the olive oil and oil absorbed during frying contribute much of the fat. Egg adds protein and some fat, with leek and onion contributing fibre and a little carbohydrate. Serve with a generous portion of salad or green vegetables to balance the plate.

Prepare the potatoes

Thin sticks: cut the potatoes evenly so they fry at a similar rate. Rinse and dry them well after washing; wet potatoes can make hot oil spit.

Absorbent paper: drain the fried potatoes before adding them to the pan. This helps avoid carrying excess frying oil into the finished dish.

Cook the leek slowly

Low heat: give the leek and onion the full 15 minutes, stirring occasionally. They should soften without taking on much colour.

Gentle mixing: fold in the fried potatoes rather than stirring vigorously, so the sticks keep some shape.

Keep the egg tender

Brief cooling: taking the pan off the heat before adding the beaten egg lowers the risk of it setting too quickly. Mix promptly so it spreads through the vegetables and potatoes.

Low heat: return the pan to the hob for just 2–3 minutes, as directed. The egg should look softly set and cling to the other ingredients; avoid cooking until dry.

Season as you go

Salt: season the potatoes before frying, then taste the finished mixture before adding more. The amount needed depends on how much salt you used initially.

Parsley and pepper: add the chopped parsley at the end for a fresh note, and season with pepper to taste.

Serve it as a meal

Serve the dish hot, while the potatoes still have some texture and the egg is soft. A crisp green salad or simply dressed leaves make a fresh contrast.

For a fuller plate, add a side of steamed green vegetables. Keep accompaniments lightly dressed, as the potatoes are already fried.

Recipe notes & tips

• Cut the potatoes into even sticks so they cook at roughly the same speed.
• Dry the potatoes thoroughly before frying to reduce spitting.
• Cook the leek and onion over low heat so they soften without browning.
• Let the pan cool briefly before adding the beaten egg.
• Chop the parsley just before adding it to keep its flavour fresh.
• Taste before adding extra salt, especially if the potatoes were generously seasoned.

Variations

• Add garlic: stir a finely chopped clove into the leek and onion as they cook.
• Use sweet potato: cut it into thin sticks and fry until tender and lightly golden.
• Add greens: fold in a handful of spinach near the end of the leek's cooking time.
• Include olives: add sliced black olives with the parsley for a briny note.
• Add smoked paprika: season the vegetables lightly for a smoky flavour.

Common mistakes to avoid

• Cutting uneven sticks: some cook faster than others; aim for a consistent thickness.
• Frying damp potatoes: moisture can cause the oil to spit; dry the sticks well first.
• Cooking the leek too fast: it may brown before softening; keep the heat low.
• Adding egg to a very hot pan: it can set into lumps; take the pan off the heat and let it cool briefly.
• Overcooking the egg: the mixture can become dry; stop after 2–3 minutes over low heat.
• Stirring too firmly: the potatoes can break up; fold the mixture together gently.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan over low heat until hot; the potatoes will soften and lose some crispness.

Frequently asked questions