Day 2 of the tapas feast and we turn to the potatoes. Potatoes come in two favourite forms in Spanish tapas. We have the delicious Spanish tortilla, a potato and onion omelette, which is often what I make for our tapas spreads as it’s a firm favourite in this household. The other potato dish that is a staple around Spain is Patatas Bravas which translates as “fierce potatoes” due to the chilli kick in the sauce.
5 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 227g can chopped tomatoes
1 tbsp tomato puree
2 tsp sweet paprika
large pinch of chilli flakes
Fry the onion in 3 tbsp of oil until softened. Add the garlic, tomatoes, tomato puree, paprika, chilli flakes (adjust to your taste) sugar and salt and bring to the boil, whilst stirring. Simmer for 10 minutes until the sauce has reduced and set aside. This can be prepared up to 24 hours in advance.
Cut the potatoes into small cubes and spread into a roasting tin and toss in 2 tbsp of oil and season. Roast for 40-50 minutes until crisp and golden. Tip the potatoes into dishes and spoon the sauce over once reheated.
Serve with cocktail sticks for a true tapas experience.
Disfrutas! (enjoy!) and I’ll be back tomorrow with some chorizo.