Patatas bravas

Patatas bravas

Total: 45 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 331 kcal
, Fat: 10 g
, Carbohydrate: 52 g
, Protein: 6 g

Ingredients

4 person

Hint:


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 potato, 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

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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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