Patatas Bravas Recipe

Recipe Raphaella Frame-Tolmie Ingredients:

  • 4 large potatoes, peeled and cut into cubes
  • Olive oil
  • ½ onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 red chillies, deseeded and finely chopped
  • 1T tomato paste
  • 2T Spanish paprika
  • ¼T fresh thyme
  • 1×400g tin chopped, peeled tomatoes
  • A pinch of sugar
  • 1T red-wine vinegar
  • 100g kalamata olives, pitted
  • Salt and milled black pepper
  • 1 cup olive oil
  • 200g Serrano ham, sliced (optional)
Directions: Place the potatoes in a medium saucepan, cover with water and parboil for five to 10 minutes, until just tender. Drain and set aside to cool. In a saucepan, heat a little olive oil over medium heat, add the onion, garlic and chillies, and sauté until the onion is soft and translucent. Add the tomato paste and mix through. Remove from the heat, and add the paprika and thyme, chopped tomatoes, sugar and red-wine vinegar, and return to a gentle heat. Allow the sauce to simmer for about eight minutes, add the olives and season. In a large, deep frying pan, heat the cup of olive oil. Add the parboiled potatoes and fry until golden-brown and crisp. Drain on paper towels. Serves 8 This recipe was originally featured in the Food 2013 issue of House and Leisure.