Wednesday, 15 August 2018

Rach Eats Lunch: Patatas Bravas

Patatas bravas recipe

There is only one day in my life (or I dunno, at least twenty) that I will never, EVER live down. One of them was the incident with the tapas. I'd just finished my teaching course and my fellow course mates decided to have a night out, at the local tapas bar. I won't go into full details, except out of sixteen only two other people showed up. Awks. We had a mocktail each, and by nine o'clock I was starving hungry so I sort of demanded we get some tapas. And... I ordered five of the buggers, thinking they'd be absolutely tiny, but oh no. Five flipping massive bowls show up and I looked like a right pillock. I ate nearly all of them. Okay, I ate four of them. Like a hamster, because I really wasn't having the best night. I ended up home by ten and had to get my Mum to rescue me from the loos. What a night. So, every time I see tapas I sort of get embarrassed, if you know what I mean.

So yeah, this leads on to today's recipe: actual non-embarrassing tapas. Patatas bravas are basically crispy potatoes in a spicy tomato sauce, and are ridiculously easy to make. All it takes are a few ingredients and spices from the cupboard, and a load of small potatoes. I would definitely say this makes a brilliant tapas dish to share, or just a filling meal for one. The trick is to slow roast all the ingredients to really bring out that flavour.

Oh, and if you're wondering what to pair with your tapas (if you're really making a meal out of it and sharing with friends), I reckon my cheese and onion focaccia bread and fajita steak strips are two dishes you could make to go alongside it. Add some Spanish cheese, some battered calamari rings (Aldi and Lidl are ace for this kind of thing) and a bowl of chorizo slices and you're golden. Just saying...


(This is hot stuff, right here.)

Serves 1 as a main, but serves 4 as a tapas dish!

You'll need:
200g small potatoes, skin on but washed thoroughly
200g tinned chopped tomatoes with juice
1 tablespoon cold water
1 tablespoon each lemon juice, brown vinegar, brown sugar
1 teaspoon each garlic, salt, pepper, paprika, tumeric and chilli flakes
1 teaspoon olive oil

1. Start off by preheating the oven to 150℃ (ooh, new number there!) and lining a small baking tray. Wash the small potatoes, leaving their skins on, and cube them. Arrange them on the tray and coat with a little olive oil and a bit of salt. Stick them straight in the oven for about 45-60 minutes, turning throughout until they're crispy and soft inside. It might help, towards the end, to turn the temp up to 180℃, just to help it along.

2. In a saucepan, add the tinned tomatoes and all the spices. Wash the inside of the tin out with some cold water and pop that in too. Give it a good old stir, and turn the hob on to high. Allow the tomato mixture to come to the boil and then switch it straight back down to low. Put the saucepan lid on and let that tomato mixture stew for a good twenty minutes or longer, stirring it frequently. If it dries out, add a splash of water.

3. When the potatoes are done, and the tomato sauce has had a good slow-roasting, take the potatoes out of the oven. Turn the hob off and add in the spuds. Give them a gentle stir to combine, and then pour into a bowl or tapas dish. Sprinkle over a little dried parsley, and you're good to go! Enjoy!

Okay, I admit it - that was spicy! Like, four chillies out of five spicy! It definitely cleaned my nose out, that's for sure, but it really was delicious. Well worth it in my opinion... will you try it?

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