Over the weekend, we invited a group of amazing friends to ours for a potluck Tapas Night. I love tapas – any meal comprised of lots of little tasty morsels is a winner for me – and it turns out that this group of friends loves tapas too.
By the time all the dishes were heated through, our dining room table was almost bowing under the weight of all the food. It looked pretty impressive, and tasted every bit as good. My friends are good cooks, y’all!
One of my favourite tapas dishes is the piquant patatas bravas. Crispy chunks of potato smothered in a slightly spicy tomato sauce, it’s like fries with ketchup only a thousand times better.
2T olive oil
1 onion, finely diced
2 cloves garlic, crushed
60ml white wine
400g can chopped tomatoes
2t red wine vinegar
1-2t crushed dried chillies
2t smoked paprika
oil for frying
Heat 2T olive oil in a high-sided fry pan; add the onion and cook, stirring, for 5 minutes, until softened but not browned.
Add the garlic and cook, stirring, for 30 seconds; add the wine and bring to the boil.
Add the tomatoes, vinegar, chillies and paprika; reduce the heat and simmer for 10-15 minutes, until thickened. Once cooked, blend to a smooth consistency using a stick blender or food processor; set aside.
Cut the unpeeled potatoes into chunky (2cm) pieces.
Heat enough oil for shallow frying in a large fry pan. Add the potatoes and fry over a medium heat for 10-15 minutes, turning occasionally. When golden and tender, remove from the pan with a slotted spoon and drain on paper towels.
Gently reheat the sauce; transfer the potatoes to a warm dish and pour the sauce over top to serve.
Recipe adapted from Tapas Made Simple