Patatas Bravas – Spanish Vegetarian Tapas

2 servings
30 min

Last Updated on December 17, 2020 by


Patatas Bravas – Spanish Vegetarian Tapas topped with a freshly made aioli and tomato sauce.

In Spain, tapas are very popular. In restaurants and bars, people often will eat a variety of small plates instead of a full meal. The Moors ruled Spain for a long time and this tradition most likely came from the Arabic idea of meze. In fact, in some Spanish recipes, the Arabic effect is still seen. Their use of spices like cumin, coriander and paprika and their tradition of shish kebab, called pinchos. That’s a recipe I will have to show you at a later date.


Smoked Paprika

Smoked Paprika is integral to Spanish cuisine. Don’t make the mistake of thinking you will just substitute sweet paprika. The intense smoky flavor makes a huge difference in taste. If you have searched your city far and wide and can’t find smoked paprika, then the best alternative would be to add a little cumin to paprika. It still won’t be the same, but it is the best substitute.


Traditionally, Patatas Bravas is often made with fried potatoes. I made this version a little healthier by making roasted potatoes. The umami which is achieved from the combination of the spiced tomato sauce and fresh aioli is so delicious you won’t care if the potatoes are fried or roasted or even boiled, I would venture to guess!

There are three parts to this simple dish:


  • Roasted Potatoes
  • Spiced Tomato Sauce
  • Fresh Garlic Aioli

They are then served all together in a bowl.

However, an additional squeeze of fresh lemon juice on the top makes all the difference and brings this already delicious dish to the next level!

This makes a great addition to your holiday table. You can serve it as a starter or as a side dish. Now doesn’t this bite scream UMAMI – a little spicy, a little sour, a little smoky…

It also can make the foundation for a fabulous meal. I had some with a piece of grilled salmon for lunch and it worked great together!


See also Easy Pumpkin Puree Recipe Don’t forget to check out the other Spanish dishes I’ve whipped up in the past!
Spanish Recipes
  • Basque Chicken
  • Spanish Tapas
  • Membrillo (Quince Paste)
  • Andalucian Garlic Shrimp
  • Tortilla de Patata

Patatas Bravas – Spanish Vegetarian Tapas

Recipe details

  • 2  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • Potato Ingredients:
  • 1 lb. potatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Tomato Sauce Ingredients:
  • 3 large plum tomatoes about 10 oz.
  • 1 tablespoon olive oil
  • 1 finely chopped garlic clove
  • 1 finely chopped red jalapeno
  • 2 teaspoons smoked paprika
  • salt and pepper to taste
  • Garlic Aoili Ingredients:
  • 1 finely chopped garlic clove
  • 1 teaspoon lemon juice
  • 1 egg yolk
  • 1/2 cup olive oil
  • salt to taste
  • Garnish Ingredients:
  • 1 tablespoon finely chopped parsley
  • fresh lemon juice

Instructions


Preheat oven to 400 F.
Peel potatoes and cut into large pieces.
Toss potatoes with olive oil, salt and pepper.
Place on a single layer on a baking tray.
Roast for 20-25 minutes, until fork tender.
Meanwhile, let’s make the sauce and aioli
To make the sauce, puree the tomatoes in a food processor.
In a skillet, heat oil.
Add garlic and jalapeno.
Once softened, add pureed tomatoes, smoked paprika, salt and pepper.
Simmer for 5 minutes on medium heat, until the sauce thickens.
To make the aioli, make sure the garlic is chopped very fine.
Sprinkle a little salt on top and with the back of a knife press down to form a garlic paste. (this can also be done using a mortar and pestle)
In a bowl, combine garlic, lemon juice and egg yolk.
Using an electric mixer, beat well until the egg yolk becomes light in color.
VERY SLOWLY, add olive oil a little at a time, beating well after each addition until well incorporated.
Keep on beating and it will thicken into a mayonnaise consistency.
Add salt and mix to combine.
To serve, place potatoes in a bowl.
Top with tomato sauce and then aioli.
Garnish with parsley and another good squeeze of a lemon.

Tips

  • Make sure egg yolk is cold. It is important to add smoked paprika at beginning. If you add after the sauce is cooked, the flavor will be too strong.

Mireille Roc
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Comments

  • Stephen Moore Stephen Moore on Oct 06, 2021

    I like the method of making a garlic paste by crushing it with a little salt and the side of the knife. Sounds like like it will work much better than a garlic press, with which I have been very frustrated.

  • Shelby☮️ Shelby☮️ on Oct 07, 2021

    Looking at this recipe over my morning coffee & my mouth is watering.

    I may have to go to the grocery store and try this tonight; if I can wait that long.

    Thank you for sharing. Looks so yummy!

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