recipe for Patatas Bravas has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the
home of Serrano Hams, and ships direct from Spain.
All of the products are locally produced with many
being used in local restaurants and tapas bars where
Serrano Ham is a great favourite. If you are looking
for a taste of real Spain the Orce Serrano Hams can
supply you with it!
you would like to find out more about Orce Serrano
Hams and the Serrano Hams then have a look at the
article entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
patatas bravas are served in almost every bar in Spain,
go to the big cities like Barcelona and patatas bravas
are almost guaranteed to be on the menu. This typical
Spanish tapas dish is also a favourite of smaller
bars in rural villages and recipes for the brava sauce
do vary so nothing here is set in stone! A versatile
dish that can be made as spicy as you like and is
one of the hotter salsas you are likely to discover
in Spain. Fresh ingredients are key to this favourite
tapas dish which can almost be a meal in itself, very
moreish and extremely easy to make. Patatas bravas
are a vital addition to the tapas party and are guaranteed
not to last long!
for Patatas Bravas
8 ripe tomatoes
4 cloves garlic
Olive oil for
Salt to season
to make Patatas Bravas
Peel and chop the potatoes into equal size pieces,
about two inches.
into a pan of boiling salted water and par boil
for about 10 minutes.
and crush the garlic and chop the tomatoes into
a frying pan heat 2 tablespoons of olive oil, add
the garlic and sauté for a few minutes until
soft, add the tomatoes and cook for 25 - 30 minutes
on a low heat adding the cayenne pepper, sugar and
vinegar after around 10 minutes.
After 10 minutes, blend together using a hand blender,
taste and adjust the seasoning.
the potatoes have been cooking for 10 minutes, remove
from the heat and drain.
about 400ml olive oil in a small deep pan and when
hot, add the potatoes.
for about 5 - 8 minutes until golden and drain on
kitchen paper. (You may have to do this in batches)
the potatoes on a large serving dish or cazuela
and add the tomato salsa, serve immediately with
enjoy a hotter version of this sauce, vary the amount
of cayenne pepper or indeed leave it out for a non
spicy version. This tomato sauce can also be used
with pasta dishes, or with grilled chicken or pork.
6 - 8
with permission of Orce
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