Always on a tapas menu….our take on this Spanish classic.
- 450 grams of new potatoes, quartered
- 1 large onion, peeled, halved and then finely sliced
- 1 green pepper, de-seeded and cut into strips
- 1 teaspoon of chili powder
- 1 teaspoon of Dijon mustard
- 1 tablespoon of olive oil
- 300 ml of vegetable stock
- 300 ml of passata
- Salt & Pepper
Add the olive oil to a large saucepan and, when heated, add the onions & potatoes and cook over a medium heat for 5 mins, stirring frequently. Add the pepper, chili powder and mustard, along with a good pinch of salt & pepper – stir well and cook for a further 4 mins.
Next, add the stock and passata, turn up the heat until it reaches a simmer and let gently bubble away for around 25 mins (occasionally testing the potatoes are cooked through with a sharp knife).
You can eat them hot or allow to cool and then refrigerate – they are delicious, as we serve them on our sharing platters or re-heated as a tapas dish on their own.
Patatas Bravas – literally translate from Spanish as ‘brave potatoes’ – the brave coming from their spiciness!