Spain on a plate: Patatas bravas to savor on Sunday

Here is a super easy and fun recipe for making Spain’s favorite snack – patatas bravas at home and have fun with your family during private Sunday conversations.

Patatas bravas, commonly known as patatas la brava or papas bravas, is a dish indigenous to Spain. The name literally translates to spicy potato and people all over the country love it. Patatas bravas are a great appetizer and are usually served as part of tapas – a snack or appetizer in Spanish cuisine. Patatas bravas consist of white potatoes that are fried in oil and then tossed in a bravas sauce. Patatas bravas are usually served in bars and restaurants as snacks that are a savory flavour.



Chef Alberto Mastromatteo shares an easy and fun recipe for making patatas bravas at home that can add to your Sunday get-togethers with family and friends and help spark more conversation. Take a look at the recipe here.

Also Read: Introducing Malai Soya Chaap to Make Sunday Evenings Better. recipe inside

Ingredients:

1 kilo of potatoes

Extra virgin or extra virgin olive oil

salt

To prepare the brava sauce:

4 tablespoons of extra virgin olive oil

5 garlic cloves

1 tablespoon of flour

1 tablespoon of sweet pepper

1 tablespoon hot paprika

250 ml of vegetable or chicken broth

salt

method:

To make the sauce, peel and chop the garlic. In a frying pan, add extra virgin or extra virgin olive oil along with garlic pieces and cook until browned. Once brown, add flour and cook. Add the two types of sweet pepper and stir quickly so that the sweet pepper does not burn, add the broth and stir constantly until it thickens. Finally, crush the mixture well with a blender until there is no garlic clove left. Taste and adjust seasonings if necessary. Then peel and wash the potatoes and cut the potatoes into bite-sized pieces. Fry the potatoes on a medium heat. When the potatoes are half cooked, raise the oil temperature and let them brown.



Introducing Potato Bravas:

Drain the potatoes from the oil on absorbent paper. Served with hot sauce on top.



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