«

»

Patatas Bravas

Patatas bravas also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into about 2 centimetre irregular shapes and then fried in oil and served warm with a sauce such as a spicy tomato sauce or a mayonnaise. This dish is commonly served in restaurants and bars throughout Spain, where it is traditionally accompanied by a shot of Orujo or a glass of wine. It is one of the spiciest dishes served in Spain.

General Preparation

The potatoes are boiled in salted water for several minutes to tenderise them. They are then rubbed dry and deep fried.

Preparation of the accompanying sauce varies by city. In Burgos, the sauce is tomato-based, and also includes vinegar, red pepper, and a variety of spices which give it bite. This sauce also accompanies Patatas Alioli, a form of fried potato prepared with mayonnaise and garlic.

In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chilli, and vinegar. In these areas, the dish is traditionally served alongside Allioli.

Consumption

Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato. It is frequently consumed as part of tapas.

The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another popular variation is the Tortilla Brava: a Spanish omelette topped with the spicy sauce.

The same sauce is sometimes served over mussels. This dish is known as Mejillones en Salsa Brava.

Patatas Bravas Recipe

Patatas Bravas
Patatas bravas is a classic Spanish tapas dish of cubes of potato in a spicy, tomato sauce.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 225 g can chopped tomatoes
  • 1 tablespoon tomato purée
  • 2 teaspoons sweet paprika
  • good pinch chilli powder
  • pinch sugar
  • chopped fresh parsley, to garnish
For the potatoes
  • 900g potatoes
  • 2 tablespoon olive oil
Instructions
  1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, 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.
  2. To serve, preheat the oven to 200°C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting pan and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.
  3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley. Serve with cocktail sticks.
Nutrition Information
Calories: 1390 Fat: 69g Saturated fat: 10g Unsaturated fat: 57g Carbohydrates: 181g Sugar: 13g Sodium: 262mg Fiber: 16g Protein: 23g
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR