Patatas Bravas

It’s no secret that food and culture go hand in hand. A country’s traditional dish can tell you a lot about it, and Patatas Bravas tells us that Spain makes delicious yet light food.

Patatas Bravas is a traditional Spanish tapas that has been an integral part of its cuisine for centuries. Its main ingredients are crispy fried potatoes and a spicy, light sauce on top. We bet your stomachs are growling just like ours are right now! So, let’s get to making them.

The Potatoes

Cut 4 large potatoes into two centimeter chunks. Afterward, fry them in extra virgin olive oil on the lowest heat possible just till they start getting a bit of color. Then remove the fried potatoes from the pan, and put them in the fridge to cool down. After a couple of minutes, take the potatoes out and turn up the heat as high as possible. Fry the potatoes till they’re golden brown and crispy.

The Bravas Sauce

There are many variations for the Bravas sauce across Spain, but for the most part, this is the original Bravas sauce recipe made in Madrid.

2 teaspoons of white vinegar | 2 teaspoons of chili powder | ¾ teaspoon of Cayenne Pepper

2 tablespoons of tomato paste | ½ cup of water

To the tomato sauce, add the white vinegar, chili powder, and cayenne pepper and mix them well. Next, add the water, so the bravas sauce isn’t too thick. Then, blend the sauce until it’s silky-smooth. Pour the Bravas sauce over the crispy fried Spanish potatoes and garnish with some freshly chopped coriander (if liked) and salt.

Secret Recipe

Roasted Beetroot And Mango Salad With Raspberry Ginger Dressing

Ingredients

For the Salad

200g cherry tomatoes (cut into halves) | 50g pumpkin seeds

2 large mangoes (peeled, pitted and cut into one inch cubes)

250g fresh baby spinach | 500g rocket leaves | 2 beetroots

1 cucumber | 50g pomegranate | 2 oranges

For the Dressing

50g fresh raspberries | 2 tablespoons apple cider vinegar

1 tablespoon extra-virgin olive oil | 2 teaspoons raw honey

1/4 teaspoon fresh ginger (peeled and grated) | sea salt freshly ground black pepper

Make the Salad

Place the pumpkin seeds in a skillet and toast over medium heat until fragrant, shaking often. Remove from the heat.

roast THE beetroot

Scrub the beetroot clean. Wrap the beets in foil. Roast in the oven at 180°C (fan) for between 60 to 90 minutes, depending on the size of the beetroot. Take the cooked beets out of the foil and quarter the beets while still warm.

CREATE the Dressing

BOOK

A TABLE