Welly Recipe: Patatas Bravas

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Las Iguanas serves up this traditional tapas dish.


To make the Chipotle Sauce (1 litre):

100g Sliced onion

10ml Vegetable oil

1/2 Tablespoon Garlic puree

1 & 3/4 Tablespoons

Dried chilli puree

10ml White wine vinegar

15ml Palm oil

500g Chopped tinned tomatoes

1 Teaspoon Salt

1/2 Tablespoon Sugar

10g Fresh chopped coriander

225ml Water

1/2 Tablespoon Tomato puree

1 Teaspoon Vegetable Bouillon


Place the oil & onions into a large pan on the stove and cook until the onions have gone brown and caramelised (approx. 20 minutes), then add the garlic & dried chilli puree cook in for 2 minutes. Now add the sugar, vegetable bouillon and vinegar, stir into the mix. Stir in the tomato puree, add the tomatoes and water then bring to the boil, reduce the heat and simmer for 10 minutes. Add the coriander, palm oil & salt, blend thoroughly and check taste adjust if needed.

To serve: Deep fry 20 pieces of halved cooked new potatoes tossed in a teaspoon of chilli seasoning & place on top of 100ml Chipotle sauce in a dish. Squeeze over 30ml aioli (garlic mayonnaise) & garnish with watercress.

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