Tortilla was pretty much the same everywhere but we had many variations of Patatas Bravas. Sometimes the tomatoes were in a brothy tomato sauce, other times the sauce was thick like ketchup. The best variation we had was topped with aioli. The creaminess of the aioli was the most delicious counterpoint to the spicy tomato sauce.
The potatoes and tomatoes in this week's share allowed me to recreate this experience as breakfast to start our long weekend off right. I hope you'll try it and discover Spain in your kitchen!
spicy tomato sauce
1 tbs olive oil
1/4 cup diced onions
4 cloves of minced garlic
1 tbs tomato paste
1/2 tsp salt
1 anchovy (optional)
cayenne pepper, to taste
1/4 -1/2 cup white wine
pinch of sugar
1 1/2 cups diced tomato (about 2 small)
Heat the oil and add the onions. Cook 5 minutes until translucent. Add the garlic, tomato paste, anchovy, salt and cayenne pepper. Stir and cook for 30 seconds. Pour in 1/4 cup of wine, let it bubble a bit and cook away. Add more if the liquid evaporates completely. Stir in the tomatoes. Cook on medium high for 5 minutes. Then turn down the heat and simmer for another 10-15 minutes. Season to taste and add a pinch of sugar if desired.
1 lb small potatoes, sliced into rounds
1 tsp salt
1 tsp smoked paprika
2 tbs sunflower (or other high-heat) oil
Mix the potatoes with the spices until well combined. Stir in the oil and transfer to a sheet pan. Bake at 350 for 15 minutes. Raise the heat to 425 and cook for another 15-20 minutes.
pinch of salt
splash of sherry vinegar
1 tbs herb of choice
1/4 cup sunflower (or other neutral) oil
1/4 cup extra virgin olive oil
Combine the egg, salt, vinegar and herb in a food processor. Process briefly to combine and then slowly drizzle in the oil a little bit at a time. Continue to process until the mix thickens. (You can also use a whisk and a strong wrist to make aioli)
To assemble the Patatas Bravas, top the potatoes with tomato sauce and then drizzle with aioli. To make it even more awesome, top it off with a fried Zephyr egg!
Have a great weekend, Jess