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Spanish · Starter
Chorizo with Patatas Bravas
Browned chorizo and crisp cubed potatoes are tossed in a smoky, spicy tomato sauce and finished with a spoonful of garlicky aioli. A proper tapas bar plate you can make at home.
- YieldServes 4 as a tapas plate
- Hands-on45 min
- Total1 h 9 min
- Difficulty
Ingredients
Bravas sauce and potatoes
- 6 tbspolive oil, divided: 2 tbsp for the sauce, 4 tbsp for the potatoes
- 500 gonions, finely chopped
- 4 clovesgarlic, crushed
- 3 tspsmoked paprika
- 1 tspred pepper flakes
- 2 canschopped tomatoes, 400 g each
- 45 mllemon juice, about 1 lemon
- 200 gSpanish-style chorizo, firm, cured
- 500 gwaxy potatoes, such as Yukon Gold, unpeeled, cut into 2 cm cubes
- 1 tspcayenne pepper
- to tastesalt
Aioli
- 1 clovegarlic, crushed
- 1egg yolk
- 180 mlolive oil
- 1 tbsplemon juice
- 1 pinchsalt
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