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.

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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.

 

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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!

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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.

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Add the tomatoes and simmer for 20 minutes.

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

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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.

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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.

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To serve – Transfer the potatoes to a serving plate. Drizzle on the tomato sauce and dab with aioli.  Enjoy!

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There will be plenty of sauce and aioli left over.

 

 

Categories: Kosher, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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