Patatas Bravas

Emily was home today, so we had a “Remember Barcelona” day. We had Barcelona Hot Chocolate with the Spanish chocolate I brought home. It is made with milk and coffee and flavored with orange peel. Not too sweet and oh so delicious! Here’s Arielle enjoying some back in Barcelona.

For dinner we made some Patatas Bravas, or our version of it. I wanted to make it a bit healthier, so I decided to cook the potatoes in the oven instead of frying them. I used 2 Tbsp of oil in the pan, which still seemed like a lot, so next time I will use 1 Tbsp.

We ate the finished dish alongside eggs for our dinner. It was as much of a treat in Dover, Delaware as it was in Barcelona!

Patatas Bravas

Adapted from Barcelona Cooking

Yukon gold potatoes, sliced. (I used 2 potatoes for 3 people)

1 Tbsp Olive oil (not extra virgin)

For the Tomato Sauce

2 lbs tomatoes

1 Tbsp olive oil

1 onion

15 grams paprika

1/8 tsp cayenne pepper (or to taste)

Kosher salt to taste

For the Aioli

1 egg (from Farmer Kim)

1 clove garlic, grushed

1 cup olive oil

Kosher salt to taste

Directions

Heat the oven to 400F.

Cut the tomatoes in half and grate them into a bowl. Discard the skins.

Heat 1 Tbsp olive oil in a large pan over medium heat. Cook the onions until soft and tender. Add the paprika and cayenne pepper and cook for 2 minutes.

Add the tomatoes and simmer for 20 minutes.

Transfer to a bowl and use a hand blender to puree the sauce. taste and adjust the seasoning. Set aside.

While the sauce is cooking, coat a rimmed baking sheet with 1 Tbsp olive oil. Coat the potato slices with oil and lay in a single layer. Bake for 15 minutes.

Flip the slices and cook another 10 – 15 minutes, until tender and starting to crisp.

Transfer to a paper towel-lined plate.

Make the aioli – in a tall, narrow container break the egg, add the garlic, and some of the oil. Blend with a hand blender until it starts to emulsify. Add the remaining oil and salt to taste while blending.