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Patatas bravas

Extremadura

Patatas bravas

A classic among the classics. This popular tapas dish is the perfect appetiser to share with friends and family. It’s also vegan friendly and you can make your family a serving in less than an hour!

Serves

4

Preparation time

5 minutes

Cooking time

50 minutes

Allergens

Ingredients

For the sauce:

  • 3 tbsp La Española Mild & Light Olive Oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 227g can chopped tomatoes
  • 1 tbsp tomato purée
  • 2 tsp hot smoked paprika
  • Pinch sugar
  • 1 tbsp sherry vinegar
  • Salt and freshly ground black pepper

For the potatoes:

  • 900 g potatoes, cut into cubes
  • 2 tbsp La Española Pure Olive Oil
  • 2 tbsp freshly chopped flat- leaf parsley

Directions

  1. Heat the olive oil in a pan and fry the onion for about 5 minutes or until softened.
  2. Add the garlic, chilli, chopped tomatoes, tomato purée, paprika, sugar and vinegar. Season, then bring to the boil, stirring occasionally. 
  3. Reduce the heat and simmer for 10 minutes until pulpy.
  4. Preheat the oven to 200C. Pat the potatoes dry with kitchen towel, then tip into a roasting tin and toss in the olive oil and some seasoning. 
  5. Roast for 40-50 minutes until crisp and golden, turning halfway through the cooking time. 
  6. Add the potatoes to serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.



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