Patata Bravas Recipe - Classic Spanish Tapas

Archana Doshi

May 25, 2018

1482 Ratings

Time:Prep: 15 M|Cook: 25 M|Total: 40 M

Makes:4 Servings

Meal:Appetizer

Cuisine:European

Patata Bravas is classic spanish tapas dish that is made from cubes of potato and served along with a spicy tomato sauce. Tapas in spanish is a wide variety of appetizers, or snacks, in Spanish cuisine. They may be served cold or warm. In Spain, patrons of tapas can order many different tapas and combine them to make a full meal. (ref: wiki)

Serve Patata Bravas Recipe (A Classic Spanish Tapas) with Potato Spinach Roulade Recipe With Parmesan Cheese & Herbed Butter Sauce for weekend main course and Eggless Apple Strudel Recipe With Homemade Pastry Sheet for dessert.

This recipe is inspired from the BBC Good Food India September 2012 edition

If you like this recipe, here are more recipes from Spanish cuisine that you can also try

This recipe is inspired from the BBC Good Food India September 2012 edition

If you like this recipe, here are more recipes from Spanish cuisine that you can also try

Ingredients

For the Spicy Tomato Sauce

20 Baby Potatoes, peeled and boiled until just firm

2 Garlic, finely chopped

1 Onion, finely chopped

2 Garlic, chopped

2 Tomatoes, thick freshly stewed and chopped

2 Paprika powder, or red chilli powder

1 Tomato Ketchup

1/4 Tabasco Original - Hot Sauce

1/4 Classic Mayonnaise (With Egg), (optional)

Salt and Pepper, to taste

Parsley leaves, chopped, to garnish

1 Extra Virgin Olive Oil, for cooking

Instructions for Patata Bravas Recipe - Classic Spanish Tapas

To begin making the Patata Bravas Recipe; we will first make the sauce for this dish.

Heat oil in a heavy bottomed sauce pan; add the onions and saute for about 5 minutes until tender and soft.

Stir in the garlic and saute for a few seconds. Turn off the heat and stir in the fresh stewed and chopped tomatoes, tobasco sauce, ketchup, paprika, mayonnaise, salt and pepper to taste.

Whisk until well combined and keep aside. You can make this sauce the previous day and refrigerate or bring it to a brisk boil when you are ready to serve the sauce along with the potatoes. Do make sure to check the salt and spice levels

Our next step is to oven roast or pan roast the potatoes. I personally prefer to pan roast them as its faster and also retains the moisture in the potatoes.

Heat a tablespoon of olive oil in a pan; add in the potatoes, garlic and sprinkle some salt. Stir fry on high heat until the potatoes get a roasted aroma and have golden brown color.

Using partially boiled potatoes, gives the potatoes a suble sweetness and also helps in roasting evenly without bitterness. Once the potatoes are roasted, drain the excess oil by placing them on paper towels.

When you are ready to serve the Patata Bravas; heat the sauce and bring it to a boil. In a wide bowl; place a portion of potatoes at the bottom, then the sauce, next potatoes and the sauce again. This way you get layers of the Patata Bravas. Sprinkle more parsley and serve hot.