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Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!
156
103.59375
156
103.59375
156
103.59375
156
103.59375

Patatas Bravas

February 22, 2009

30 min or less active, 60 min or less total, appetizer, condiment, fall, gluten-free, side, spring, summer, vegan, winter

Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!
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Information

Servings: 6
Time: 10 minutes active; 40 minutes total
Price: About $7.50 total; $1.25 per serving
Nutrition (per serving):
Calories: 256.4
Protein: 4.3g
Fat: 1.7g
Saturated fat: 1.7g
Carbohydrates:
Fiber: 2.7g
Sodium: 294.4mg
Cholesterol: 2.5mg
High In:
Good Source:
Low In:

Ingredients

  • 3 Tbsp EVOO, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 bay leaf
  • 14.
  • 5 oz canned diced tomatoes
  • 1 tsp red wine vinegar
  • 2 Tbsp mayonnaise (use canola mayo for a vegan dish)
  • 2 lb potatoes, diced

Preparation

  1. Add 1 Tbsp EVOO to a small pot over medium heat. Add the chopped onions and garlic, and saute for 5 minutes. Add the paprika, cumin, cayenne, salt, sugar and bay leaf, and incorporate. Sauté another 5 minutes until the onions become soft.
  2. Add the canned tomatoes and vinegar, and reduce heat to low. Simmer for 20 minutes, then mix in mayonnaise. Keep warm.
  3. Meanwhile heat remaining 2 Tbsp EVOO in a large skillet over medium heat. Add the potatoes and stir and saute for up to 15 minutes until soft on the inside and crunchy and brown on the outside.

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