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 Patatas Bravas Recipe


Tapa Patatas Bravas served.
Click picture to enlarge
Patatas Bravas are "fierce potatoes". Basically fried potato cubes smothered in a spicy tomato sauce. The most popular of the Spanish tapas.

KEY POINTS

 Preparation Time:  10 mins  Cooking Time:   45 minutes
 How Difficult  Medium  Freeze?   No
 Servings

4 to 6 tapas portions


INGREDIENTS


  
Metric Imperial
1.5kg old potatoes 3.3lb old potatoes
Olive oil, enough to shallow fry the potatoes.
BRAVAS SAUCE
600g ripe tomatoes (about 6) 1lb 5oz ripe tomatoes (about 6)
1 onion
1 garlic clove
1 level tablespoon plain flour
1½ to 2½ teaspoons hot paprika
¼ teaspoon cumin seeds
1 teaspoon of red wine vinegar
Salt and Pepper

Notes on Patatas Bravas From Our Experience
It's fine to use tinned tomatoes in place of fresh tomatoes, it saves the initial blending of the fresh tomatoes. We use fresh tomatoes for the Bravas sauce because we just prefer fresh.

The thickness of the sauce will depend on the level of liquid in in the tomatoes. If the sauce is too thick then add some water just before serving to get the correct consistency. If the sauce is too runny then boil it for a minute or so stirring constantly.

The recipe picture shows the sauce on the potatoes as do most other pictures of Patatas Bravas. In fact it tastes better if the potatoes and sauce are served separately. That way the potatoes remain crisp and they can be dipped in the Bravas sauce. If 4 or more people are eating this dish it's more fun to have one central bowl of sauce in the middle of the table.

It's easiest to prepare the sauce first then cook the potatoes. Keep the Bravas sauce on a low heat while cooking the potatoes.

"Hot paprika" is simply a mixture of 90% paprika and 10% chilli powder. We used the two ingredients to make our hot paprika.

Specific Cooking Equipment
For this recipe you will need a food blender. A hand blender is fine. If you don't have a blender then just serve the Bravas sauce as it comes. It still tastes good.

CLICK ANY PICTURE BELOW TO ENLARGE IT

Pureed fresh tomatoes Preparation
Finely chop the onion and garlic.

Blend the tomatoes (fresh or tinned) to an even consistency.

Peel the potatoes and cut them into rough 3 cm (1in) cubes.


 
Pour the olive oil into the pan on a low to medium heat and add the chopped onions and garlic. Cook for about 5 minutes turning the onions frequently until they are translucent.

Add the hot paprika, cumin seeds and red wine vinegar to the onions and mix in well for a minute or so.

  
Cook the Bravas sauce Add the tomatoes to the pan and mix all the ingredients together well.

Let the sauce simmer for 15 minutes. Have a taste and add salt and pepper to taste. Canned tomatoes already have salt in them for some reason, fresh tomatoes don't. If the sauce is not hot enough, add a bit more hot paprika until it's as you like.


 
Whilst stirring, sprinkle in the flour and make sure it's well mixed in. This will give the sauce the typical thickness for Patatas Bravas.

Next, use a blender to puree the sauce. Then gently force the mixture through a sieve. The back of a large spoon is ideal for this. At the end, the sieve should contain the majority of the tomato pips and sauce.


Place the cubed potatoes in salted boiling water and cook on a medium heat for 8 minutes.
 
Pour olive oil in the pan to a depth of about 1½cm (½in) and heat to medium heat. Carefully place the potato cubes in the oil and cook until they are golden brown.

This will take about 10 minutes depending on how hot the oil is. Keep turning the potatoes whilst they are frying so that they are an even colour.


 
Patats Bravas tapa Serve the potatoes on warm plates and sprinkle salt and pepper over them. Then either pour the sauce over them or serve the sauce separately.

The sauce can be frozen and simply heated when needed. The potatoes need to be eaten the moment they are cooked.

Patatas Bravas made easy!


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