Patatas Bravas

    Patatas Bravas

    (4)
    1hour


    4 people made this

    Hot tomato sauce over baked potatoes - it sounds simple, but it's great. Great tapas dish or anytime potato dish.

    Queensland, Australia

    Ingredients
    Serves: 6 

    • 1 1/2 kg potatoes, peeled and cubed
    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 2 cloves of garlic finely chopped
    • 1 or 2 teaspoon of hot chilli powder to taste
    • 1 teaspoon Spanish paprika
    • 6 ripe tomatoes chopped or 400g tin of tomatoes
    • about 100ml of water (if using fresh tomatoes)
    • 1 tablespoon wine, white or red (or wine vinegar)
    • salt
    • ground black pepper

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Par boil the potatoes in lots of water for about 10 minutes. Drain then place in a baking dish mix through half the olive oil some oil and salt and bake till cooked-about 20-30 mins, but check them.
    2. Then make the sauce; fry the onion and garlic in some oil till transparent. Stir in the chilli powder and paprika. Then add the tomatoes and water (or the tin and its juice) and the vinegar or wine. Cook for about 20 minutes or until reduced a bit and it looks rich.
    3. Blend the sauce in a blender or food processor till smooth. Add salt and pepper to taste.
    4. Serve the potatoes in a dish with the sauce over it.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    0

    Excellent, I made a smaller portion amount. A great tapas filler!  -  25 Sep 2013  (Review from Allrecipes UK & Ireland)

    by
    0

    :-great addition to any tapas meal-delicious!  -  16 Apr 2013  (Review from Allrecipes UK & Ireland)

    by
    0

    A nice version of my favourite tapas dish - I particularly like that potato cubes are roasted and not fried! I used a little less chilli powder as I'm a bit of a wimp when it comes to spicy food, and also used sweet paprika (it doesn't specify which type of Spanish paprika to use - I figured there was already enough heat from the chilli, and smoked paprika might have overwhelmed the other flavours). I was very pleased with the result and will make this again  -  18 Sep 2012  (Review from Allrecipes UK & Ireland)

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