Patatas Bravas: A Spanish Delight
In Spain, there's no way of avoiding this special meal. Of course, we're talking about tapas. These tasty dishes are one of the many culinary highlights when taking a trip to this sunny part of the world. In the following recipe, you'll find out how to make one of the most famous items on the tapas menu — patatas bravas.
- 2 potatoes
- 2 tomatoes
- ½ onion (diced)
- 2 garlic cloves (chopped up)
- 1 tbsp chili
- 1 tsp paprika
- fresh parsley for the garnish
For the aioli:
- 1 egg
- 3⅓ fl oz vegetable oil
- 1 garlic clove
1. After cutting away the sides of the potatoes, use a cutter to create four separate cylindrical shapes. Next, hollow out the potato cylinders to make them into "cups." The rest of the potato can be used for another recipe.
2. Now boil the potato "cups" in salt water for four minutes. Afterwards, fry them at 320°F for three to four minutes in oil.
3. Peel the tomatoes by making two cuts in the skin, briefly placing them hot water and then refreshing them in icy water. The tomato skin should now be easy to peel away. Next, remove the watery insides of the tomatoes and dice the flesh.
4. Sweat the onions, chopped garlic, chili and paprika in a pan before adding the diced tomato. Season everything with salt.
5. Puree the ingredients for the aioli in a tall container.
6. The potato "cups" are now filled with the diced tomato and topped with the aioli. Garnish the tapas with fresh parsley.
Every tapas bar has its own secret recipe for patatas bravas. With this recipe, you have a solid basis for creating your own delicious variations. So get cooking!