chorizo

Patatas Bravas

Standard

The time has come, and I have cooked the patatas bravas that I couldn’t make for the tapas fiesta last time, due to my illness. Once again, my trusty source, BBC’s GoodFood magazine came to my help.

What you will need:

  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 garlic cloves, sliced
  • 1 tablespoon red chili flakes
  • pinch cayenne pepper
  • pinch smoked paprika
  • 400 g canned chopped tomatoes
  • 1 kg new potatoes, diced
  • 250 g small cooking chorizo, sliced
  • salt and pepper to taste

How to make it:

  1. Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir
  2. Add the tomatoes and bring to a simmer, then cook the whole mixture for about 20 minutes until you have a thick paste
  3. Season with salt and pepper to taste
  4. In the meantime, steam the potatoes for 10-15 minutes
  5. Slowly cook the chorizo in a frying pan for 10 minutes, releasing its oil
  6. Tip off half of the red oil and add 1 teaspoon olive oil
  7. Add in the potatoes, and fry them together with the chorizo, turning the heat up continuosly, until both the potatoes and the chorizo are well fried
  8. Tip into a bowl and remove the excess oil with some kitchen paper towel
  9. Mix the chorizo and potato with the sauce and serve in bowls

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This food is not unlike the Hungarian Paprika Potatoes, which was one of the earliler features in this blog. Looking at the picture, they look pretty much the same, but the truth is, that it is only because my tomato sauce became too thick. 😛

Of course the difference in the ingredients results in two remarkably different tasting dishes, but it is easy to see that the basic idea was the same with both.