Patatas bravas with paprika sauce and Spanish ham
A traditional Spanish tapas recipe.
Ingredients:
For the pepper sauce:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, grated
- 1 tbsp tomato puree
- 100 ml white wine
- 300 g roasted peppers, jar, drained and cut into brunoise
- 2 tomatoes, in brunoise (with seeds)
For the potatoes:
- 400 g Cêlavíta half potatoes
- 3 tbsp olive oil
- 1 tsp paprika powder
- 1/2e tsp garlic powder
- Pepper and salt, to taste
- Tabasco, to taste
- 1/2e lemon, rind and juice
- 3 g parsley
- Sliced ham of your choice
Preparation
Step 1:
Make the sauce first. In the olive oil, fry the chopped onion and garlic until translucent. Add the tomato puree and fry briefly. Deglaze with a good splash of white wine. Stir well. Lower the heat. Add the pepper and tomato brunoise and leave to cook on low heat for at least 20 minutes.
Step 2:
Meanwhile, mix the potatoes with olive oil, paprika and garlic powder, pepper and salt. Spread the potatoes on an oven dish lined with baking paper and bake in a preheated oven (200 °C) for about 45 minutes until golden.
Step 3:
Finish the pepper sauce with tabasco and lemon zest and juice.
Serve the sauce on or alongside the potatoes and sprinkle with some parsley leaves.
Serve on a pretty platter with the Spanish ham.
