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Patatas bravas

Some French stlye potatoes!

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Patatas bravas

At a glance

Serves:
4
Difficulty:
Easy
Method:
90 min.
 
 

Stephane Poussardin

Read interview with:

© Becky Lawton

Ingredients

    • 1 kg of small potatoes for frying
    • 2 pieces of chopped onion (Figueres)
    • 1 kg ripe tomatoes
    • 1 slice of smoked bacon
    • 200 ml cream
    • ½ l. sunflower oil
    • ½ sprig of cayenne branch
    • 2 gr. of hot paprika
    • Salt and pepper

Method

For potatoes:

  1. Make a cut in the base of the potatoes so they can stand upright on the plate.
  2. Scoop out with the help of a melon baller, No 25.
  3. Saute the potatoes in a saucepan with sunflower oil until tender.
  4. For the tomato sauce.
  5. Saute the onion and cayenne pepper over a medium heat until well done, add the bacon, red pepper, and the chopped tomatoes.
  6. Simmer for half an hour, then mix in the blender and pass through a sieve. Reserve.


For the onion:


  1. Saute the chopped onion with a little sunflower oil over a low heat.
  2. Then add the cream and let reduce, add salt and pepper.


Assembling the dish:


  1. Fry the patatas bravas with sunflower oil (at 180 degrees) until crispy, fill with onion and place on top of the spicy tomato sauce.

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