Posie’s Place

When shopping other day I managed to pick up a couple of tapas essentials and this prompted me to try a new recipe this evening. I have slightly adapted in so far as I like to roast the potatoes in the oven in olive oil instead of butter.

PATATAS BRAVAS II

(slightly adadpted) from Tapas - Delicious snacks from Spain by Adrian Lissen and Sara Cleary

INGREDIENTS

• 1 Onion, chopped (I used a red onion)
• 2tbsp Olive oil
• 1 Bay leaf
• 2 Red chillies
• 2tsp Garlic (I used 2 fat cloves since I love garlic)
• 1tbsp Tomato puree
• 1/2tsp Sugar (up to 1tsp depending on the sweetness of the tomatoes)
• 1tbsp Soy sauce
• 1 450g Can plum tomatoes, chopped
• 1 Glass white wine
• Salt and black pepper
• 8 Medium potatoes

PREPARATION FOR THE SAUCE

1. Pre-heat the oven to 230°C/450°F/gas 8, place into the oven a non-stick baking tray containing just about 1/2 - 1 cm olive oil.
2. Soften the onions gently in the olive oil with the bay leaf.
3. Once soft, add the chillies, garlic, tomato puree, sugar and soy sauce. Continue to cook on a low heat for a further 5 minutes.
4. Add the wine and the tomatoes. Bring to the boil whilst stirring. Reduce heat and simmer for a further 10 minutes. Taste and season with salt, pepper and the sugar.
5. This sauce should be slightly sweet; the flavour of the tomatoes should not be overwhelming.

PREPARATION FOR THE POTATOES

1. Chop the potatoes into medium sized chunks
2. Add the potatoes to the baking tray containing the hot olive oil and spoon over to ensure all of the potatoes are coated.Season the potatoes well.
3. Roast until golden.
4. Remove the potatoes from the oven and place into a warm serving dish, smother with the tomato sauce. Serve immediately.
5. This is how my version turned out

food

recipe

food & drink