"In Spain, tapas are very popular. In restaurants and bars, people often will eat a variety of small plates instead of a full meal. The Moors ruled Spain for a long time and this tradition most likely came from the Arabic idea of meze. In fact, in some Spanish recipes, the Arabic effect is still seen. Their use of spices like cumin, coriander and paprika and their tradition of shish kebab, called pinchos. That’s a recipe I will have to show you at a later date."
Patatas Bravas – Spanish Vegetarian Tapas
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- Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
Potato Ingredients:
- 1 lb. potatoes
- 2 tablespoons olive oil
- salt and pepper to taste
ingredients
Tomato Sauce Ingredients:
- 3 large plum tomatoes about 10 oz.
- 1 tablespoon olive oil
- 1 finely chopped garlic clove
- 1 finely chopped red jalapeno
- 2 teaspoons smoked paprika
- salt and pepper to taste
ingredients
Garlic Aoili Ingredients:
- 1 finely chopped garlic clove
- 1 teaspoon lemon juice
- 1 egg yolk
- 1/2 cup olive oil
- salt to taste
ingredients
Garnish Ingredients:
- 1 tablespoon finely chopped parsley
- fresh lemon juice
Method
Step 1
Preheat oven to 400 F.
Step 2
Peel potatoes and cut into large pieces.
Step 3
Toss potatoes with olive oil, salt and pepper.
Step 4
Place on a single layer on a baking tray.
Step 5
Roast for 20-25 minutes, until fork tender.
Step 6
Meanwhile, let’s make the sauce and aioli
Step 7
To make the sauce, puree the tomatoes in a food processor.
Step 8
In a skillet, heat oil.
Step 9
Add garlic and jalapeno.
Step 10
Once softened, add pureed tomatoes, smoked paprika, salt and pepper.
Step 11
Simmer for 5 minutes on medium heat, until the sauce thickens.
Step 12
To make the aioli, make sure the garlic is chopped very fine.
Step 13
Sprinkle a little salt on top and with the back of a knife press down to form a garlic paste. (this can also be done using a mortar and pestle)
Step 14
In a bowl, combine garlic, lemon juice and egg yolk.
Step 15
Using an electric mixer, beat well until the egg yolk becomes light in color.
Step 16
VERY SLOWLY, add olive oil a little at a time, beating well after each addition until well incorporated.
Step 17
Keep on beating and it will thicken into a mayonnaise consistency.
Step 18
Add salt and mix to combine.
Step 19
To serve, place potatoes in a bowl.
Step 20
Top with tomato sauce and then aioli.
Step 21
Garnish with parsley and another good squeeze of a lemon.