Patatas Bravas
Madrid — Mother recipe · en it
A classic Madrid dish, patatas bravas are crispy and flavorful, perfect for a snack night.
📷 Tamorlan — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400 g potatoes
- 500 ml olive oil
- 100 g dried tomatoes
- 50 g onion
- 50 g parsley
- 2 tablespoons balsamic vinegar
- 1 tablespoon red pepper flakes
- salt to taste
- 1 tablespoon truffle oil
Method
- Peel and thinly slice the potatoes. Fry in plenty of olive oil until crispy and golden brown.
- In another pan, sauté the onion pieces in the remaining oil until golden brown.
- Soften the dried tomatoes in warm water, add salt, red pepper flakes, and balsamic vinegar. Cook over medium heat for 10 minutes.
- Let the tomato sauce cool down with a sprig of parsley for a couple of hours.
- Serve the fried potatoes with the tomato sauce and onion slices on a serving plate.
- Drizzle a bit of truffle oil over for an extra aroma.
The story
Patatas bravas originated in Madrid and were created as a way to use up potatoes that were about to go bad. Their popularity grew over time, becoming a beloved street food dish.
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