I never go for tapas without ordering patatas bravas! Here’s an easy way to make a homemade version of this filling, grain free side – a great way to get in extra carbs if you need them.
This isn’t to be confused with the Catalan version, if you’re looking for that you just need mayonnaise and tomato sauce.
- 1 tbs lard or beef dripping
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbs tomato puree
- 400g tin of chopped tomatoes
- 4 white potatoes roughly chopped
- 1 heaped tsp dried oregano
- 1 tsp smoked paprika
- Squeeze of lemon juice
- 1 pinch of sea salt
- 1/2 tsp maple syrup
- 1 chipotle chilli
- Half an egg, beaten
- Melt the lard in an ovenproof ceramic dish (if you don’t have one a pot will be fine).
- Fry the onion, garlic and tomato puree on a low heat for about 5 minutes.
- Meanwhile preheat the over to 160°C.
- Add the all the remaining ingredients except the egg. Bring the dish to the boil and simmer, covered, for about 15 minutes on a low heat.
- Remove the lid and simmer for a further 5 minutes so the sauce reduces. Stir in the beaten egg.
- Test the sauce and add extra salt, lemon juice or maple syrup to taste.
- Remove from the stove and place the dish in the preheated oven for 5-10 minutes. Remove once the sauce has thickened and reduced to your liking.
- Serve as a delicious tapas dish or as a side with meat and salad.