Patatas Bravas

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Patatas Bravas

... Or in English, a spicy Spanish appetiser usually served with a shoot of orujo, pomace brandy. Sign us up!


CONSIDERED SPAIN’S SPICIEST dish, Patata Bravas is made with fried potatoes and served with a warm tomato sauce boasting vinegar, red pepper and a variety of fiery spices. For the less daring, it’s accompanied by a delicious aioli of mayo and garlic. The next time you’re hosting a little ’do, just whip up these little treats. Here’s a gourmet version, courtesy of the inventive folk at JW Marriott, Mumbai. As always, double dipping is allowed!

Get your ingredients together:
5 potatoes, 1 litre of sunflower oil, 5 fresh tomatoes, 1 fresh red chilli, 1 egg, 3 garlic cloves, 1 tsp lemon juice, 5 tbsp olive oil, 2 sprigs of fresh parsley, and salt and black pepper powder to taste.

The preparation: Cut the potatoes in halves and scoop, using a pineapple corer. Put the potato shells on a baking tray and coat generously with sunflower oil. Now cook it in the oven for 45 minutes at 1,500 degrees Celsius.
For spicy tomato sauce: Heat the olive oil in a pan and add crushed garlic cloves and sauté. Then add chopped fresh red chillis and chopped tomatoes. Cook it for one hour over a slow flame. Season with salt and black pepper powder, then blend.

For garlic aioli: Break the egg in a bowl, add chopped garlic, lemon juice and salt. Mix well and start whipping it while slowly adding olive oil to form an emulsion. Whip it till the aioli is firm. Season with salt and black pepper powder. Deep-fry the potato shells and sprinkle with salt. Fill the centre with the tomato sauce and top with the garlic aioli. Garnish with fresh chopped parsley before popping one in your mouth!

Oliveira is the Chef De Cuisine at Arola, JW Marriott, Mumbai