Putting on a patatas bravas face
Ola! Where have you been? More like, where have we been? Spain as it happens. Sorry for the late blog this week – Spain gave us a little parting gift of a cold! What better way to get better than the top tapas of them all. So, while in recovery position in this part of Cambridgeshire Habis is offering up one of its faves – patatas bravas. We’ve brought back some more great tapas ideas so if you’re less in the mood for cooking and more in the mood for being cooked for, well, you know where to come. So, here’s a recipe for patatas bravas.
What you will need:
5 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
Can of chopped tomatoes
1 tbsp tomato puree
2 tsp sweet paprika
A good pinch of chilli powder
Pinch of sugar
900g of potatoes cut into small cubes
What you need to do:
Heat the 3 tbsp of olive oil in a pan and fry the onion for about 5 minutes until softened. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 10 minutes until pulpy. (You can chill it and keep it for up to a day in case you don’t want to do it on one hit).
Heat the oven to 200C/180C fan/gas 6. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in 2 tbsp olive oil and some seasoning. Roast for 40-50 minutes until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Grab a glass of sangria and start munching away.
Normal service will restored next week!