Patatas bravas

Name: Patatas bravas
Prep time: 10 min
Total time: 45 min
Yield: 4
Cuisine: spanish
Ingredients: 1 kg waxy potato; 2 ½ tbsp olive oil; 2 tbsp Maizena cornflour; 1 tsp paprika; 1 ½ tsp salt; 250 g red peppers; 1 onion; 1 garlic clove; 1 tbsp tomato puree; 150 g beef tomatoes; 2 tbsp water; ½ tsp chilli powder

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

1 kg waxy potatoes, cut into approx. 2 cm pieces

1 ½ tbsp olive oil

2 tbsp Maizena cornflour

1 tsp paprika

1 tsp salt

Sauce

1 tbsp olive oil

250 g red peppers, cut into slices approx. 1 cm wide

1 onion, coarsely chopped

1 garlic clove, coarsely chopped

1 tbsp tomato puree

150 g beef tomatoes, cut into slices approx. 1 cm wide

2 tbsp water

½ tsp chilli powder

½ tsp salt

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How it's done

Potatoes

In a bowl, mix the potatoes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

Bake

Approx. 35 mins. in the centre of an oven preheated to 240 °C.

Sauce

Heat the oil in a pan. Add the peppers, onion and garlic, sauté for approx. 4 mins. Add the tomato puree and tomatoes, cook for approx. 1 min. Add the water, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins., stirring occasionally. Add the chilli powder, season with salt, puree, serve with the potatoes.

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4 people

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