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Patatas bravas

Patatas bravas

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Patatas bravas recipe from of 17-09-2013 [Updated on 27-08-2018]

Patatas bravas are a Spanish dish that is usually served as a tapa in bars to accompany an aperitif, the dish consists of fried potatoes topped with a spicy tomato sauce and often also accompanied by Alioli sauce, a sort of mayonnaise all 'garlic. Back from the holidays, talking about the dishes I tasted during the trips, I remembered these delicious spiced potatoes I tasted in Granada and Barcelona a few years ago together with my beloved sangria and I tried to reproduce them, Valentina, Danielina and my Spanish friends will excuse me if I have made some mistakes and indeed tell me in your part how the patatas bravas are prepared because I am curious. I leave you wishing you a good day and see you later: *


How to make patatas bravas

Start by preparing the sauce, fry a clove of garlic and a sheet of onion in a pan with a drizzle of oil

Add the tomato puree, add salt and cook for about ten minutes. Now remove the garlic and onion and add the paprika, tabasco and vinegar, turn off the heat and season with salt.

Peel the potatoes and cut them into pieces

Boil the potatoes for about ten minutes then drain them

Now fry the potatoes

Once golden, lift them with a slotted spoon and add salt

Serve the patatas bravas on plates, covering them with the tomato sauce

Patatas Bravas: the original Spanish recipe

Patatas bravas are a well-known typical Spanish dish: tapas, that is, potato-based snacks stir-fried with extra virgin olive oil and seasoned with tomato sauce, vinegar and paprika. They are served both hot in every bar and restaurant throughout Spain and the name "patatas bravas" means, in Italian, wild potatoes thanks to the very spicy sauce that accompanies them.

Rinse, dry and peel the potatoes (1). Cut them into cubes of about two and a half centimeters per side (2). Mix the tomato sauce with the red wine vinegar, a tablespoon of extra virgin olive oil, the sweet paprika and the spicy paprika (3).

Pour plenty of extra virgin olive oil into a non-stick pan and, once hot, add the potatoes and season with salt and pepper (4). Brown for about 4-5 minutes to form a crispy crust on the surface. Cover with a lid and cook for another 15 minutes, lowering the heat to a minimum in order to cook them inside, stirring occasionally (5). Add the sauce, bring the heat to medium level and cook for another couple of minutes in order to absorb the sauce to the potatoes (6).

The sauce

Start with the sauce. Clean the garlic and onion, to finely chop the latter. Let them both dry for a few minutes in a non-stick pan, together with the extra virgin olive oil. Also add the two chillies powder.

Now the flour, to be incorporated well. Add the water and mix well to set the sauce, then season with a pinch of salt if you like. Blend everything with a hand blender to get a smooth sauce. Keep it aside and proceed with the potatoes.


Wash the potatoes well and then peel them with a vegetable peeler. Cut them in half and then into wedges. Boil them in boiling salted water, without making them too soft. Drain them well.

Heat the oil in a low and large pot until it reaches 175 ° *. Now dip a few potatoes at a time to brown them, then drain them on a sheet of absorbent paper.

All you have to do is season the fried potatoes with paprika and a pinch of salt, to then serve them with the sauce. Patatas bravas ready!

Patatas bravas: notes

* The temperature of the oil is fundamental, so I recommend the use of a thermometer. Here is the tutorial in which I talk about the perfect fried.

Patatas bravas: conservation

To be best enjoyed, I recommend tasting the patatas bravas immediately, with or without sauce. You can keep the sauce for a couple of days in the refrigerator, closed in an airtight container. I don't recommend freezing them.

Patatas bravas recipe

Ingrediants for 4 people:

  • ¼ of onion
  • 1 tablespoon of extra virgin olive oil
  • 1 clove of garlic
  • 1 teaspoon of spicy paprika (or chilli powder)
  • ½ teaspoon of cumin
  • 100 ml of tomato sauce
  • 100 g of mayonnaise
  • 1 tablespoon of white wine or apple vinegar
  • A few drops of Tabasco
  • 1 pinch of salt

Method (preparation: 15 min. cooking: 25 min. resting: 30 min.)

Start by preparing the patatas bravas sauce, which must rest in the refrigerator for half an hour: in a saucepan, heat a tablespoon of oil together with the onion cut into large wedges and the peeled garlic (1). Add the tomato puree (2), add salt and cook over low heat for about ten minutes, until the sauce has thickened (3).

Then remove the garlic and onion and let it cool. Meanwhile, in a bowl, mix the mayonnaise with the paprika, cumin and a few drops of Tabasco (4), add the vinegar (5) and mix well (6).

When the tomato sauce has cooled, add it to the mayonnaise (7) and mix well, until you get a uniform sauce and a little more liquid than the mayonnaise (8). Let it rest in the refrigerator for at least half an hour. Then dedicate yourself to the potatoes: peel them and cut them into not too large wedges (9).

Heat plenty of extra virgin olive oil in a pan or pan until it reaches a temperature of about 107 ° (10). Fry the potatoes for 8-10 minutes (11), drain and let them cool on a sheet of kitchen paper (12).

Then bring the oil to a temperature of approximately 177 ° (13) and fry the potatoes again (14) for 5-6 minutes or until they are golden on the outside. Drain them, salt them lightly and let them dry on a sheet of absorbent paper (15). Serve the patatas bravas very hot, covered with the spicy sauce.

Note: to keep the inside of the patatas bravas soft, it is important to let them cool between the first and second frying. If you do not have a cooking thermometer or a deep fryer, you can roughly adjust the temperature of the oil: in fact, in the first frying, the newly immersed potatoes will NOT have to form many bubbles, since the oil temperature must be slightly above 100 degrees. . Otherwise, the second cooking must take place with boiling oil and you will find that it has reached temperature by testing it with a potato chip or a toothpick: if many bubbles form, the oil is ready.

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Delicious tapas: the unique taste of patatas bravas

The patatas bravas (potatoes cut into irregular pieces of about 2 cm, fried and seasoned with spicy sauce) are the most common dish of spanish tapas and therefore represent an unmissable culinary tasting for anyone visiting Spain.

Regarding their origins, there are no certainties, apart from the fact that they are after the 15th century, since before the discovery of America the potato was not known in Europe. Patatas bravas have acquired their fame in Madrid, mainly thanks to their own spicy sauce made from tomato, chilli and vinegar, as well as other secret ingredients that are obviously handed down within the narrow circle of followers. However, it must be said that there is no single recipe for patatas bravas and each cook adds his personal touch both in the preparation and in the choice of some ingredients. For example, in Catalonia and Valencia, the sauce is made using olive oil, chilli, vinegar and paprika, the common denominator is spicy, hence the name & # 8216bravas & # 8217, meaning angry, ferocious. Patatas bravas are also considered the cheapest tapas thanks to the simplicity of the ingredients and are consumed assiduously throughout Spain, even if the primacy belongs to Madrid. Let's see the recipe for making excellent patatas bravas.

Ingredients for four servings:

  • 4 large potatoes
  • half onion
  • 3 cloves of garlic
  • 2 chilli
  • 1 teaspoon of paprika
  • 250 grams of tomato sauce
  • 1 tablespoon of flour
  • oil, salt, sugar, water and vinegar

Bring a pot of water to the boil with the potatoes inside, leaving it to cook over high heat, cut the garlic, chilli and onion into small pieces and fry the latter until it becomes transparent. Once the onion is ready, add the chilli and garlic until golden brown, then sprinkle with the paprika over low heat. Add the puree and cook for five minutes and correct with salt and sugar pour the flour into half a glass of water and add the tomato sauce, turn well and cook for about 15 minutes. Once ready, the sauce is combined with the vinegar, blended to remove the skins. Take the potatoes back when they are boiled and fry them in olive oil, after having cut them into irregular cubes about 2-3 centimeters thick. Drain and dry the potatoes well, pour them into a bowl and sprinkle them with sauce at will!


  • 800 gr & # 8211 1 kg of potatoes (the portion of patatas bravas is about 250 gr per person, for a tapa reduce the quantity to about half)
  • 2 teaspoons of good quality sweet paprika (in Spain the lightly smoked "La Vera" is used)
  • 1 teaspoon of spicy paprika, if possible always "La Vera" (paprika is preferable to chili, some also add tabasco)
  • 1 tablespoon of flour
  • 200-250 ml of very thick meat broth (better if homemade, possibly replaceable with a brick, avoid doing it with cube.)
  • 4 tablespoons of olive oil
  • Frying oil, abundant quantity
  • 1 teaspoon of cornstarch (optional)
  • salt

& # 8220 Patatas Bravas & # 8221 a classic tapas and the secrets for the perfect fried potatoes!


400 gr. tomatoes or a can of peeled tomatoes
1 large onion
3 cloves of garlic
a red pepper
pepper to taste
1 teaspoon smoked paprika - pimienton ahumado
3 tablespoons vinegar
2 or 3 tablespoons of sugar (depending upon the acidity of tomatoes)
10 potatoes
enough e.v. olive oil / peanut oil


I do not remember seeing one tapas bar that does not serve the classic potatos called "bravas". It consists of a simple fried potatoes usually served with a spicy sauce and often with a second sauce made with garlic called "ajoaceite" or "aioli".
Sick of seeing them always in the same way, I did my own version. A rustic tapas served in a rustic way,. in a flower pot !.
The potato cut into wedges and skin on. A natural sauce, without ketchup and with the addition of red peppers (probably the most used vegetables in Spain!).

The secret for a good fryed potatoes? The type of potato, the double cooking and a good oil.

For the type of potato: preferably with yellow pulp, hard and with low water content The quantity of starch is not crucial, however once cut, best leave in cold water for at least 10 min. to get rid of the excess starch.

For the use of oil there are two schools of thought: extra virgin olive oil or peanut oil

The extra virgin olive oil is definitely the healthiest being cold pressed without the use of solvents, but its flavor is strong and often intrusive. That peanut is not so healthy but the flavor is certainly more delicate and with a higher smoke point. Every oil has its maximum temperature (smoke point) that it can reach before becoming cancerous.

Cooking: To get crispy potatoes you must fry them twice.

The first is at low temperature to cook inside (aprox. 100 degrees), thats means low heat for about 5-7 minutes depending on the size.

The second on high heat to form a crispy crust. After the first fry, let them rest on a tray or out of the oil for at least ten minutes before immersing the second time at high temperature (180 degrees).

The sauce ”brava”: sautè the onions, and peppers (roughly cut) until they turn a bit brown. Add the whole garlic without the skin, the chilly, the paprika “pimienton” (possibly the smoked one) and then 400 gr. of chopped tomatoes or a can of plum tomatoes. Follows the white vinegar and the sugar. Cook like a tomato sauce, actually a bit more thick. About 30 min ..

Blend everything with a robot and put it back on the fire for a couple of minutes to remove the air that came in from blending. Remove the air will bring the sauce to its original color without that opaque effect created from the emulsion. Also removing the air will extend the life of the sauce. Than more air / oxygen, than more rapid it speeds up the process of fermentation and oxidation. I recommend this step for all the cream and sauces.

Patatas Bravas Recipe: Patatas bravas are a Spanish tapas and are sautéed potatoes and seasoned with a patatas bravas are extremely quick and simple to prepare and following a few small.

Peel the potatoes and wash them. The patatas bravas are one of the most classic aperitivos, which podemos encontrar en los bares de hay muchas recetas de patatas bravas, que varían fundamentally en los ingredients utilizados. Choose from hundreds of patatas bravas recipes, recipes that are quick and easy to prepare. Topped with a delicious smoked sauce and garlic aioli, they are totally addicting! These are simple fried potatoes, previously boiled, and flavored with paprika powder.

Patatas bravas are a Spanish dish that is usually served as a tapa in bars to leave your comment if you have tried the recipe, if you want clarification before trying your hand at. Ingredientes para hacer patatas bravas paso a paso con su brava casera sauce (4 personas): Patatas bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.

Source: | Visit their website here.

This spanish patatas bravas recipe is one of spain & # 039s most popular tapas. Tapas are basically (the best ever) bar snacks. Patatas bravas means angry, so we will need a nice splash of tabasco, pimentón, which is a tasty paprika and eggplant sauza ancient Calabrian vegetarian recipe.

Source: | Visit their website here.

Patatas bravas are a Spanish tapas and are sautéed potatoes and seasoned with a patatas bravas are extremely quick and simple to prepare and following a few small. These are simple fried potatoes, previously boiled, and flavored with paprika powder. Presentación de unas patatas bravas listas para servir.

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For the potatoes, cut the potatoes into cubes of 2 cm per side and cook in the oven with extra virgin olive oil and salt. In a pan with a drizzle of oil, brown the diced onion and garlic, season with salt and add the chilli.

Add the dried peppers, paprika, tomato puree, ham, vinegar and white wine. Cook over low heat for about 15 minutes, stirring constantly and then blend by immersion. Season the potatoes with the brava sauce.

For the croquettes, in a saucepan with a base of extra virgin olive oil, brown the onion cut into brunoise over low heat, add the flour and continue cooking for 5 & # 8217 slowly pour the hot milk with a pinch of nutmeg.

Adjust the sauce to taste, add the finely chopped ham and let it cool. Form the croquetas, pass them in the flour, in the beaten egg with a pinch of salt and finally in the breadcrumbs.

Fry in abundant seed oil at medium temperature until golden brown and serve.

Video of the recipe Patatas bravas and Croquettes with ham

If you want to see the video of the recipe Patatas bravas and Croquettes with ham by David Povedilla proposed in the new edition of the cooking program La Prova del cuoco aired on RaiUno, below you will find the link for viewing.

Para los vegetarianos, veganos or para quien quiere enjoy a ligero y divertido aperitif.

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