Patatas Bravas & Spanish Tortilla

Some time ago I decided that every Saturday we'll eat all day only a specific cuisine. Because at that time we just got back from a lovely holidays in Spain I wanted to recreate our favorite dishes that we've been eating all the time away.  For breakfast we had Churros (will add recipe shortly) with hot chocolate and for lunch a home made Gazpacho. And when it couldn't have been any better we had the most amazing dinner consisting of the best Spanish Tapas ever: tortilla and patatas bravas!

  • 1 medium onion
  • 275g small potatoes
  • 3 tbsp olive oil
  • 5 large eggs
  • salt and freshly grounded black pepper

Cut onion into half and then thinly slice it into half-moons. Then peel the potatoes, slice them thinly into rounds. Be careful that they don't brown and aren't too damp, you can dry them in the kitchen towel. Heat 2tbsp of olive oil in the pan and when it's very hot add the onion and potatoes. Toss them around and then turn the heat down, sprinkle with some spices and put a lid on.  Let the onions and potatoes cook gently for 20 minutes, or until tender. 

Meanwhile, break the eggs into a large bowl and, using a fork, whisk them lightly and add some seasoning. When the onions and potatoes are cooked, quickly transfer them to the eggs in the bowl.

Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to medium. Then mix the potato and eggs thoroughly before pouring the whole lot into the frying pan and turning the heat down to its lowest setting immediately. And again it's going to take 20-25 minutes to cook slowly, uncovered. Every now and then draw the edge in gently with a palette knife, as this will give it a lovely rounded edge. When there is virtually no liquid egg left on the surface of the omelette, turn it over to cook the other side. Give it about 2 minutes more, then turn the heat off and leave it for a further 5 minutes to settle. Serve hot or cold.

Patatas Bravas & Spicy Tomato Sauce: 
  • Potatoes cut in cubes
  • Some olive oil
  • salt, pepper, hot paprika powder
  • ready tomato sauce or some tomatoes and tomato purée
  • onion and garlic
  • mayonnaise
  • white vinegar
  • paprika, cumin, cayenne pepper, salt and some sugar
  • thyme (optional)
Preheat the oven to 200C. Cut the potatoes into small cubes and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season. Roast for 40-50 minutes, until the potatoes are crisp and golden.

In the meantime prepare the sauce.  Heat the oil in a pan.  Add the onion cut in a small cubes and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. When cold add about 2tbsp of mayonnaise and some thyme or other herbs that you like. You can serve potatoes with the sauce together or separate.


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