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This recipe for Patatas Bravas has been reproduced courtesy of Orce Serrano Hams -

Orce 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!

If 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

Classic 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!

Ingredients for Patatas Bravas

4 medium potatoes
8 ripe tomatoes
4 cloves garlic
Teaspoon sugar
Tablespoon sherry vinegar
Olive oil for frying
Teaspoon cayenne pepper
Salt to season

How to make Patatas Bravas

  • Peel and chop the potatoes into equal size pieces, about two inches.
  • Place into a pan of boiling salted water and par boil for about 10 minutes.
  • Peel and crush the garlic and chop the tomatoes into small pieces.
  • In 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.
  • When the potatoes have been cooking for 10 minutes, remove from the heat and drain.
  • Heat about 400ml olive oil in a small deep pan and when hot, add the potatoes.
  • Cook for about 5 - 8 minutes until golden and drain on kitchen paper. (You may have to do this in batches)
  • Serve the potatoes on a large serving dish or cazuela and add the tomato salsa, serve immediately with fresh bread.


To 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.

Serves 6 - 8

Patatas Bravas

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Orce Serrano Hams

Published with permission of Orce Serrano Hams

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