A tasty and classic Spanish dish which can easily be adapted
|4||potatoes, peeled and chopped into 1 inch cubes|
|2 tbsp||olive oil|
|1/2||brown onion, diced|
|1||garlic clove, chopped|
|1 tsp||chilli powder|
|3 tbsp||tomato puree|
|1 1/2 tbsp||mayonnaise|
|salt and pepper, to taste|
1. Fry cubed potatoes in 1 tbsp of olive oil and 1/2 tsp of salt in a pan, on low heat. Stir occasionally.
2. While the potatoes are cooking, add the diced onion to a separate pan and fry with oil on medium heat until translucent. Add paprika and chilli powder into onions. Add the chopped garlic clove and add a little water if needed. Once the garlic is browned, set the pan aside.
3. Once the potatoes are cooked, fry them on medium heat to crisp up towards the end for a few minutes and set aside.
4. Add tomato puree to the onions and garlic, adding a few tsp of water if needed, and mix on low heat. Remove from the heat and mix with the mayonnaise to form a sauce. Drizzle on top of the potatoes or serve separately.
Try experimenting with the bravas sauce by adjusting the amount of chilli powder or any other spices you add to it!