15 Dec Papas bravas
Potatoes in Europe appeared approximately in the middle of the 16th century, most likely it was brought by the Spanish conquistadors from South America. It is not surprising that to this day it is one of the most popular products in Spain, from Galicia to Canary, everyone is equal to it.
Today we will share with you perhaps the most familiar potato recipe for Spain. Patatas (or papas) bravas are not cooked in deep fat, as it might seem. And in the confit way, where food does not absorb fat and is fried until crisp.
Ingredients for 3-4 servings:
Potato – 500 g
Olive oil – 100 ml
Tomatoes – 400 g
Onions – 1 pc.
2 cloves of garlic
Dry white wine – 50 ml
Thyme, red hot pepper, sugar and salt to taste.
Peel the potatoes and cut them into slices of about 2X2 cm. Put the slices in a deep frying pan and pour in olive oil. Bring to a boil (without boiling) and immediately reduce the heat. On low heat, cook the potatoes for 15-20 minutes, until it becomes soft. Then we take out our almost finished product, dry it with a napkin. Bring the oil to a boil and fry the potatoes a little bit so that it browns appetizingly.
Before this or in parallel, you need to make another special sauce. To do this, blanch the tomatoes, remove the peel. Fry the onions and garlic in another pan in olive oil until the onions are transparent and the garlic smells good. Finely chop the tomatoes, add to the onion with garlic and simmer a little over low heat. Then add spices and white wine and simmer until the mass thickens. It is advisable to beat the sauce with a blender. In Spain, they watered potatoes. But you can serve in a separate container, as you like best.