Patatas Bravas is a traditional Spanish tapa and one of my Mr’s all time favourite dishes. The preparation of the salsa brava varies, however it is generally spicy with paprika and pepper, blended well with tomato. I found a great recipe at Acorn in the Kitchen, tested it and we were completely satisfied! The salsa was way too much to be consumed in 1 sit by the 2 of us, so I put the rest in 2 little cans to be used later.
Ingredients (as per our taste and fridge stock):
1 Garlic clove
1 Can of Peeled Tomatoes
1 Table spoon Pimenton (I used Hungarian powdered paprika)
1 Tea spoon Cayenne Pepper (next time I’ll use like half of it – the Mr was complaining a bit )
1 Table spoon Flour
1 Tea spoon White Sugar
1 Table spoon White Wine Vinegar
1. Salsa Brava (Sauce): Chop the onion and garlic. In a pan with a bit of olive oil put the onion, garlic and pepper. Fry at low heat until soft. Add the paprika and flour. Stir for 1 minute and add the tomato. Cook for 10 minutes. Add the sugar, stir and cook 4 more minutes. Remove from the heat. Add the vinegar and mix. Season. Put the sauce in the blender and blend until smooth (or leave it chunky if you wish!)
2. Peel and cut the potatoes in cubes. Fry them in hot olive oil OR bake in the oven for a lighter version. Season to taste.
3. Sprinkle the potatoes with the sauce or serve apart – and above all, enjoy! Slides very well accompanied by some Spanish beer or red wine.