This is one of the best known Spanish tapas (entrees) you can find in any taperia or bodega. Small potato cubes, around 2 cm in size, are fried until golden and crispy, and then they are covered in a fiery tomato sauce. The name "bravas" refers to their fiery character.
Another well-known version of the dish is patatas alioli, which replaces the spicy tomato sauce with a garlic mayo. Sometimes, both sauces are combined, like in this version from Saveur.
Recipe source: here.
Last year: Moroccan tomato salad (raw vegan).
Two years ago: Three cheese pan potatoes.
Three years ago: Linguine alla putanesca (Italian).
Four years ago: Red pepper and pesto pasta with smoked salmon and Fig salad with feta, rucola and cherry tomatoes.
Ingredients (serves 1 as main, 2 as starter):
- 2 medium potatoes
- salt to taste
- Spanish olive oil for frying
- 6-7 tablespoons tomato sauce from the can
- 3/4 teaspoon mustard
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon sweet Spanish paprika
- toothpicks for serving (optional)
Peel the potatoes and cut them into cubes. Heat a generous amount of oil in a deep pan and fry them until golden and crispy. Salt them liberally.
Mix the tomato sauce with the spices and the sauce is done. Pour it over the potatoes and then insert a few toothpicks into them. Serve hot.
It's done, dig in! :)