Spanish Chilli Hot Potatoes
Patatas Bravas- Hot and Spicy, Potatas Aliñadas- Cold and Tangy
May 31, 2007
Take a walk around the tapas bars of Madrid and you’ll find the popular tapas, patatas bravas or chilli potatoes. It’s a definite hit with the Spanish and visitors alike, and it’s probably a good job that tapas portions are small, as this is a little dish with a bit bite.
These potatoes are fiercely hot with a chillied tomato sauce, this is how the dish is served in Spanish bars but make it yourself and you can play with the quantity of chilli if you don’t like things too hot!
Spanish Chilli Potatoes - Patatas Bravas
- 1kg small new potatoes
- 4tbs olive oil
- I onion, finely chopped
- 3 cloves garlic, crushed
- 1tbsp tomato paste
- 200g tin chopped tomatoes
- 1 tbsp. red wine vinegar
- 2-3 small dried chillies, seeded and finely chopped OR
- 1-2 tsp hot chilli powder
- 1tsp. paprika
- salt and freshly ground black pepper
- 1 spring parsley, to garnish.
Put the potatoes on to boil for 10 – 12 minutes, until just tender. Drain them and leave them to cool. When cool cut into halves.
Heat the olive oil in a large pan and add the garlic and the onion, fry together gently, until transparent and soft. Add the tomato paste, tin of tomatoes , vinegar, chillies or chilli powder and paprika and cook for around 5 minutes.
Stir the potatoes into the sauce mix, making sure they are well coated. Cover with a lid and simmer gently for around 10 minutes. Stir occasionally to prevent them sticking.
Season with salt and pepper and serve immediately garnished with parsley.
This is a popular dish from Cadiz in the south of Spain, a cold potato salad, very often served as tapas in the local bars.
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Dressed Potato,Tuna and Olive Salad - Patatas Aliñadas
- 1 kg new white potatoes
- 1 medium onion
- 2 eggs, hard boiled
- 2 tins tuna
- 1/2 glass olive oil
- 4 soup spoons vinegar
- 1 tin olives, stoned
- 1 sprig parsley
- Salt to taste
Put the washed potatoes and the eggs in plenty of water on the heat. When the water begins to boil, turn the heat down to simmer. After five minutes add a handful of salt and cook until the potatoes are soft.
Remove the skin from the potatoes and peel the eggs while still warm. Put them together in the fridge for an hour.
When they are cold, slice both the eggs and potatoes. Put them into a large serving dish.
Chop the onion and parsley add the oil and vinegar. Mix well and add the tuna and olives and add to the dish of potatoes and eggs.
Best served chilled.
If you like a little spice why not try the paprika almonds or spicy walnut tapas.
For more Spanish Recipes see here.
