Patatas Bravas

Patatas Bravas
For the first time ever last week I went out to eat Tapas! I’ve been a lover of Spanish food for a while now but because I live in a small town in Devon finding a decent Tapas restaurant is a struggle. Dano’s parents tried out a new place in town last week that has a weekly Tapas night and they gave it rave reviews so we gave it ago and it was amazing! It was one of the best meals I’ve ever had, between me and Dano we shared, chilli & garlic prawns, calamari, chicken kebabs, fried fish, tomato & onion salad and patatas bravas! We both loved it that much we decided to create it a home, some dishes worked out better than others our favourites were the prawns and patatas bravas so I’m going to share both the recipes with you starting with the patatas bravas!
Ingredients – Serves 4 as part of a tapas menu
4 Large Potatoes, cut in half
4 Tablespoon of Olive Oil, split in to 1 & 3
1 Onion, finely chopped
1 Chilli, finely chopped
1 Teaspoon of Thyme
400g Tinned Tomatoes
1 Teaspoon of Sherry Vinegar
1 Garlic Clove, finely chopped
1 Teaspoon of Fresh Rosemary, finely chopped
Salt & Pepper, to season
Method – Takes 40 Minutes
1. Add the potatoes to a large saucepan with boiling water, par boil until tender, once the potatoes are cooked through, cut into small chunks. Meanwhile fry the onion and chilli in one tablespoon of olive oil, once they are starting to soften add the thyme and fry for a minute.
2. Add the tinned tomatoes, sherry vinegar and season, let it simmer for 15 minutes. While the sauce is simmering, add the remaining oil to a large saucepan, and fry the potatoes on a medium high heat for 7 minutes turning occasionally.
3. Add the rosemary and garlic to the potatoes and fry for a further minute, remove everything from the pan and drain on kitchen roll. Add to a bowl and pour over the tomato sauce, enjoy!
Patatas Bravas Recipe
How to pepare Patatas Bravas