Patatas Bravas (Spicy potatoes)
Serves 4 people
3-4 medium potatoes
250g onion, chopped
250g tomatoes
1 clove of garlic
25g paprika
25g plain flour
250ml water
Olive oil (approximately 2 tablespoons)
Heat the oil in a frying pan while you peel and chop the potatoes into medium sized irregular chunks. Fry the potatoes for about 20 minutes until they are cooked through and then turn up the heat so they turn a nice golden colour.
A litre of sauce is enough for several servings, so either make a smaller quantity or freeze what you have left over.
Chop the onion, garlic and tomatoes and soften them with the paprika in a little olive oil. Sprinkle on the flour and stir in well, allowing it to cook for a short time before adding the water. Then whiz the mixture in a blender until smooth. Pour over the potatoes and serve.
Source: Spain Gourmetour Vol 11 (ICEX)
3-4 medium potatoes
250g onion, chopped
250g tomatoes
1 clove of garlic
25g paprika
25g plain flour
250ml water
Olive oil (approximately 2 tablespoons)
Heat the oil in a frying pan while you peel and chop the potatoes into medium sized irregular chunks. Fry the potatoes for about 20 minutes until they are cooked through and then turn up the heat so they turn a nice golden colour.
A litre of sauce is enough for several servings, so either make a smaller quantity or freeze what you have left over.
Chop the onion, garlic and tomatoes and soften them with the paprika in a little olive oil. Sprinkle on the flour and stir in well, allowing it to cook for a short time before adding the water. Then whiz the mixture in a blender until smooth. Pour over the potatoes and serve.
Source: Spain Gourmetour Vol 11 (ICEX)