Patatas bravas
A Spanish dinner. Ready in about 1 hour 30 minutes. Difficulty: medium.
- 25 minPrep (about)
- 1 hr 5 minCook (about)
- 1 hr 30 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 onion
- 1 clove garlic
- 4 oz tinned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
- 1 ½ tsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- Pinch sugar
- Chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
- 1 lb potatoes
Sauces & oils
- 1 ½ tbsp olive oil
- 1 tbsp olive oil
Spices & seasonings (2): paprika, chile powder
- 1 tsp paprika
- Pinch chile powder
How to make it
Steps in our own plain words.
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Heat the oil in a pan.
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Fry the onion for around 5 mins until softened.
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Add the garlic, chopped tomatoes, tomato purée, a pinch of salt, sugar, chilli powder and sweet paprika.
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Bring to the boil.
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Stir every so often.
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Lower to a simmer.
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Cook for 10 mins until pulpy.
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Can be kept chilled.
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Keep going for up to 24 hrs.
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Turn the oven on to 400°F (350°F for a fan oven).
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Pat the potatoes dry with kitchen paper.
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Tip into a roasting tin.
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Toss in your olive oil and some seasoning.
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Roast for 40-50 mins till crisp and golden.
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Tip the potatoes into serving dishes.
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Spoon over the tomato sauce.
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Sprinkle with some fresh parsley to serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.