Leek à Brás

Ingredients

• 200 gleek
• 50 mlolive oil
• 1egg yolk
• 1 mediumonion
• to tasteblack pepper
• 700 gpotatoes
• 1whole egg
• to tastesalt
• to tasteparsley
• for fryingvegetable oil

Instructions

1. 1

   Slice the leek

   Cut the leek into rounds and set it aside.

2. 2

   Fry the potatoes

   Peel and wash the potatoes, then cut them into thin sticks. Season with salt and fry in very hot vegetable oil. Once cooked, transfer them to a plate lined with kitchen paper and set aside. Beat the whole egg in a bowl and reserve it.

3. 3

   Cook the vegetables

   Put the olive oil, chopped onion and leek in a saucepan. Cook over a low heat for about 15 minutes, stirring occasionally. Add the potatoes and mix gently. Take the pan off the heat briefly and let it cool a little. Pour in the beaten egg and mix it through, 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 before serving.

What is leek à Brás?

À Brás is a Portuguese dish commonly associated with shredded salt cod, fried potato and egg. This version replaces the fish with leek and onion, keeping the familiar combination of potato and softly bound egg.

The method works by cooking the vegetables until tender, then folding in the fried potatoes and egg. A final egg yolk adds extra richness just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 11g protein, 54g carbs, 25g fat.

The potatoes provide most of the carbohydrates, while the olive oil and frying oil contribute much of the fat. The egg supplies some protein, with smaller amounts from the vegetables. Pair a portion with a green salad or other vegetables for a more balanced plate.

Prepare the vegetables

Leek: slice it into rounds so it cooks evenly with the onion. Wash it well first, as grit can collect between its layers.

Potatoes: cut them into thin, even sticks. This helps them fry at a similar rate and makes them easier to fold into the leek mixture.

Fry for contrast

Hot oil helps the potato sticks cook and colour rather than slowly turning soft in the pan. Fry in batches if needed, so they have room to move.

Drain the potatoes on kitchen paper before combining them with the vegetables. They will soften somewhat once mixed in, but draining removes excess surface oil.

Set the egg gently

Cool the pan briefly before adding the beaten egg, as this helps prevent it from setting too quickly. Return the pan to a low heat and stir gently for 2–3 minutes.

The mixture should look softly bound, not dry or scrambled into firm pieces. Take it off the heat promptly, then fold in the yolk and parsley.

Keep the timing in view

The leek and onion need about 15 minutes over a low heat to become tender. Use that time to finish preparing the potatoes and beat the egg.

The recipe takes about 30 minutes in total. The frying time will depend on the pan and how many batches you need.

Serve it simply

Serve the dish as soon as it is finished, while the potatoes still have some texture and the egg remains soft. A crisp green salad makes a fresh contrast.

Season with pepper and parsley to taste. Keep extra salt light until you have tasted the finished dish, as the potatoes are seasoned before frying.

Recipe notes & tips

• Slice the leek evenly so all the pieces soften at roughly the same rate.
• Dry the potato sticks well before frying to limit spluttering.
• Fry the potatoes in batches if the pan looks crowded.
• Let the pan cool briefly before adding the beaten egg.
• Keep the final cooking over a low heat and stop while the egg is still soft.
• Chop the parsley just before using it for a fresher finish.

Variations

• Add garlic: cook a finely chopped clove with the onion and leek.
• Add mushrooms: sauté sliced mushrooms with the vegetables until tender.
• Use sweet potato: cut it into thin sticks and fry until cooked through.
• Add cheese: scatter a little grated cheese over the dish just before serving.
• Add greens: fold in a handful of spinach near the end of the leek's cooking time.

Common mistakes to avoid

• Uneven potato sticks: cut them to a similar thickness so they cook consistently.
• Crowded frying pan: fry in batches to help the potatoes cook evenly.
• Gritty leek: rinse the sliced leek thoroughly before cooking.
• Egg added to a very hot pan: take the pan off the heat briefly first to avoid a firm scramble.
• Overcooked egg: use a low heat and remove the pan as soon as the mixture is softly bound.
• Skipping the drain: rest the fried potatoes on kitchen paper to remove excess surface oil.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a frying pan over a low heat until hot; the potatoes will be softer than when freshly made.

Frequently asked questions