Patatas Bravas
Discussion
....had an unusual craving for the above the other day, its not something I've eaten much before but enjoyed it in Barcelona last year so I thought I'd give it a crack. I thought I'd post up what I did here in case anyone wants to have a go, not that it was an entirely original effort on my behalf.
You will need:-
Potatoes, cubed in to 1-2 cm cubes
Sunflower oil
Tin of chopped tomatoes
2-3 cloves of garlic, crushed or finely chopped
Half a large red onion, finely chopped
1 chilli, deseeded and finely chopped
Teaspoon of sugar, I used dark
Big heaped teaspoon of french mustard
I cubed the potatoes and left them in cold water to de-starch, then threw the chopped onion, garlic and chilli in to a saucepan with some oil to gently fry. When they had taken on a bit of colour I poured the chopped tomatoes in and left them over a low heat to simmer for 20 mins or so.
I took the potatoes out of the water, left them to dry whilst the tomato sauce was cooling.
Then I started to shallow fry the potato cubes, and whilst this was going on, I blended the sauce until it was smooth and seasoned it to taste with the sugar and a bit of black pepper. Then I stirred in a heaped teaspoon of the french mustard and heated it back through, then served the fried potato cubes with the sauce over the top and more on the side if required.
Just made a nice change really from mash or chips.
You will need:-
Potatoes, cubed in to 1-2 cm cubes
Sunflower oil
Tin of chopped tomatoes
2-3 cloves of garlic, crushed or finely chopped
Half a large red onion, finely chopped
1 chilli, deseeded and finely chopped
Teaspoon of sugar, I used dark
Big heaped teaspoon of french mustard
I cubed the potatoes and left them in cold water to de-starch, then threw the chopped onion, garlic and chilli in to a saucepan with some oil to gently fry. When they had taken on a bit of colour I poured the chopped tomatoes in and left them over a low heat to simmer for 20 mins or so.
I took the potatoes out of the water, left them to dry whilst the tomato sauce was cooling.
Then I started to shallow fry the potato cubes, and whilst this was going on, I blended the sauce until it was smooth and seasoned it to taste with the sugar and a bit of black pepper. Then I stirred in a heaped teaspoon of the french mustard and heated it back through, then served the fried potato cubes with the sauce over the top and more on the side if required.
Just made a nice change really from mash or chips.
Hmm, deliciousm but not sure about the mustard in there?
In Logrono - Rioja, there is an area of the town called "Zona Pinxtos", where all the tapas bars line a few narrow streets. All the bars have come to an agreement with each other not to compete with each other, so each one usually has their own speciality tapas. There is one place whose speciality is patatas bravas, in a spicy tomato sauce on top, but you also find a white creamy sauce undeneath the potatoes as well. They give you a few hunks of bread, so you can mop up what's left one you've finished. Washed down with a glass of crianza, and you're off next door for mushrooms and prawns on a cocktail stick, then next door for tortilla, then next door for marinated octopus etc etc until the early hours!
In Logrono - Rioja, there is an area of the town called "Zona Pinxtos", where all the tapas bars line a few narrow streets. All the bars have come to an agreement with each other not to compete with each other, so each one usually has their own speciality tapas. There is one place whose speciality is patatas bravas, in a spicy tomato sauce on top, but you also find a white creamy sauce undeneath the potatoes as well. They give you a few hunks of bread, so you can mop up what's left one you've finished. Washed down with a glass of crianza, and you're off next door for mushrooms and prawns on a cocktail stick, then next door for tortilla, then next door for marinated octopus etc etc until the early hours!
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