Thursday, October 6, 2011

Patatas Bravas

Breakfast: A blueberry and flax seed smoothie

Lunch: Wheat grain salad and rice and cranberry salad

Dinner: Patatas Bravas with corn on the cob and an almond and black bean salad

I first came across this dish in a tapas bar on Deansgate in Manchester. I was blown away by the flavours and the depth of taste, despite such simple ingredients. I was also blown away by the fact that it was 4 quid, but that tells you more about tapas bars in the UK than the dish itself.

Anyway, all this happened before my Cooking Renaissance, and by the time I did decide to start cooking actual meals rather than living on crap salads, rose wine and Angel Delight I'd perfected this dish enough to impress the whole family at Christmas - when I'm sure they were asking themselves why the hell I was cooking them a Spanish dish on Christmas Eve.

You'll need
(Feeds 3-4 as a tapas or side)
3-4 large white potatoes, skin on, washed and cut into 1 inch cubes
1 large onion
3 cloves garlic
400g chopped tomatoes
1 tbsp tomato puree
black pepper
tabasco sauce or other hot sauce

Fry the potatoes in a little oil, turning over regularly, for 20-30 minutes
Meanwhile, fry the onion and garlic in a little oil til browned
Add in the tomatoes, tomato puree and stir
Bring down to a simmer and add in as much oregano, paprika, black pepper and tabasco sauce as you see fit. I put 1 tbsp oregano, 1 tbsp paprika, a shake of black pepper and a few shakes of tabasco
Allow the sauce to reduce until the potatoes are crispy and cooked through
Add the potatoes into the sauce and stir to cover

This is quite a heavy little dish and eating nothing but this can result in the dreaded post-potato-massive-belly problem, so I really enjoy this with a salad or with some lighter Spanish accompaniments. A great one for winter time... with red wine.

No comments:

Post a Comment