Patatas Bravas
You will need;
For the potatoes
Use new potatoes rather then a baking/mashing variety.
How many you use is up to you, depending on whether it's a meal in it's own right or being used a side dish.
If you're going to cook them in the oven cut them into larger pieces then if you're going to brown them in a frying pan.
Boil them for 5-7 minutes until just becoming soft, drain and allow to dry of before either putting them in the oven (mid-high heat) until brown or frying them in a frying pan. Use either Fry Light or olive oil spray.
For the sauce
To make 4-6 servings for tapas (2-4 larger servings)
1 large Spanish onion (or other strong variety)
Chopped mixed bell peppers (equal amount to the chopped onion)
1 can of chopped tomatoes.
Salt, pepper & chilli flakes to taste.
- Heat a large flat frying pan (or a wok if your frying pan isn't big enough) when it is very hot spray either some fry light or olive oil over the surface of the pan. Add the onions and stir briskly so they cook evenly.
- Add in the chopped peppers, again stirring until they have mixed with the onions. Once the peppers and onions have softened add the spices to your taste. A sprinkle of chilli for a mild bravas or a tea spoon for something with bite.
- Turn the heat down to a mid heat and then add the can of chopped tomatoes and stir into onions and peppers.
- Simmer gently until the onions have almost disappeared as they'll take on the red from the juice.
- If you like a chunky sauce serve as is, if not you can put the sauce in the blender... COOL DOWN FIRST!!!
To serve!
- Put the now cooked potatoes into an oven prove serving dish.
- For an extra level of tastiness you can add a layer of parmasan or mozzarella cheese (to your taste) between the potatoes and the sauce.
- Pour the sauce on. Shake the dish a little bit to make sure it's coating all the potatoes evenly.
- Put into the already hot over for 10 minutes, or until the cheese has melted.
