Patatas Bravas (tapas)
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves Some
I did mention that they love tapa in Spain. You run into some variation of this one real often. I usually add a bit of chorizo in step 2, for added flavor. A nice dish that never lasts long at parties.
Ingredients
- FOR THE SAUCE shopping list
- • 3 tablespoons olive oil. shopping list
- • 1 large Spanish onion, chopped. shopping list
- • 2 -4 garlic cloves, chopped. shopping list
- • 8 oz. (227 g) chopped tomatoes. shopping list
- • 1 Tbs. tomato puree. shopping list
- • 2 tsp. sweet smoked paprika (pimenton). shopping list
- • 1 tsp. hot smoked paprika (pimenton). shopping list
- • 1 pinch chili powder. shopping list
- • 1 tsp. sugar. shopping list
- • chopped fresh parsley, to garnish. shopping list
- For the potatoes shopping list
- • 30 oz. (900g) potatoes. shopping list
- • 2 tbsp olive oil. shopping list
How to make it
- Directions
- 1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened.
- 2. Add the garlic, tomatoes, tomato purée, two types of paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
- 3. To serve, preheat the oven to 400 F (200 C).
- 4. Cut the potatoes into small cubes and pat dry with kitchen paper.
- 5. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
- 6. Tip the potatoes into dishes and spoon over the reheated sauce.
- 7. Sprinkle with the parsley. Serve with cocktail sticks (toothpicks).
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