Monday, 3 September 2012

Patatas Bravas

Calling all vegetarians! This is the sort of dish that will make you forget that it's a vegetarian dish it's that good. Traditionally Patatas Bravas is a tapas dish but I love it so much that I saw no harm in transforming it into a main meal, after all if egg and chips can qualify as a meal than this can too. I have added a fried egg on top of this dish, I know that there will be Spaniards cursing me for this but I think it makes the brava sauce even richer.
 I have used Spanish hot smoked paprika that is easily available, there really is no substitute for it so don't even think about using normal paprika because it will not have the same effect. If you really feel like the carnivore within is crying out for meat, by all means fry some chorizo with the onions, all I'm saying is that I do not think it is necessary. 

You will need:
For the potatoes
750g new potatoes (I use Charlotte potatoes for their sweeter flavour)
1 1/2 teaspoons of salt
1/2 teaspoon of freshly crushed black pepper
1 teaspoon of freshly chopped oregano
3 tablespoons of extra virgin olive oil

For the sauce
Half a large white onion diced
550g of good quality fresh tomatoes diced
3 tablespoons of extra virgin olive oil
5 large garlic cloves finely chopped
3 teaspoons of hot smoked paprika
1 red chilli finely chopped
1 tbsp of sherry vinegar
1 1/2 teaspoon of sea salt
1 1/2 tablespoons of sugar
1/2 teaspoon of freshly cracked black pepper
80ml of water
1/2 teaspoon of freshly chopped oregano

Preheat the oven to 180 degrees c.
Cut each new potato either in half if they are small or quarters if they are large. Place onto a baking tray with the seasoning, olive oil and oregano. Toss well to make sure the potatoes are covered. Bake for 30-35 minutes or until golden brown and tender.
In a sauce pan fry the onion in olive oil until softened, then add the chopped garlic and chilli, followed by the paprika, allow to cook for a few minutes for that the rawness of the spice has a chance to soften. Add the chopped tomatoes, water, salt, vinegar, sugar, pepper and oregano to the pan and cook with the lid on for 10 minutes or until the tomatoes have started to break down.
Once cooked, blend in a food processor or with a hand blender.
Remove the potatoes from the oven and divide the potatoes onto two plates, top with a ladle of the brava sauce and a fried egg.

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