Veggie amazingness. (photo by Ben)

Serves 2

  • 200g leftover cooked new potatoes
  • 4tbs olive oil

For tomato sauce:

  • 2tbs olive oil
  • 1 onion
  • Few sprigs of thyme
  • 3 garlic cloves
  • 1 small chilli
  • 400g tin of plum tomatoes
  • 2tbs paprika
  • Pinch of sugar
  • Seasoning

It might have been the arrival of the sun or my desire to experience warmer climes but this week I found myself cooking a classic Spanish tapas dish as part of my year-long vegetarian cooking challenge.

If you’re a big tapas fan, you’ll know there aren’t many dishes that don’t include some kind of spicy meat or seafood. That’s what makes patatas bravas so refreshing and so simple (it’s basically just fried potatoes and a spicy tomato sauce). It’s even better if you have some leftover cooked potatoes knocking around like I did.

For the sauce, gently fry the onion and theme and add the garlic and chilli and then the tomatoes, paprika, sugar, salt and pepper. Simmer for ten minutes.

The potatoes need to be crispy so warm the oil in a pan over a medium high heat and saute for 15 minutes at least until crisp (there’s a temptation to remove them when they get slightly brown but you want them really crunchy as they’ll get soggy when you spoon on the sauce). Leave to cool for five minutes and then pour the sauce over the spuds with parsely if you have some.

I ended up having this as a late snack on its own, which was warm and filling, but its with other tapas dishes and some sun that it would be best.


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