This simple dish is an essential part of the Spanish cuisine, commonly served as a snack in bars all over Spain and often enjoyed with a nice glass of local wine.
Expand your tapas repertoire and give this recipe a go in your own kitchen.
•600g fresh potatoes
•20g fresh rosemary
•20g dairy butter
•200g fresh tomato
•150g canned peeled tomato
•20g fresh red chilli
•20g fresh onion
•20g fresh basil leafs
•30g brown sugar
•50g olive oil
1 Cut the potato into rustic cubes, then boil with rosemary, salt, until 90% cooked.
2 Use clean sunflower oil to fry potatoes.
3 To make the brava sauce - heat the pan, caramelize the brown sugar, add onions, leeks, basil leafs, garlic, olive oil, salt, fresh tomato, peeled tomato, red chilli. Place this pot inside the oven for 20 minutes until tomatoes are roasted. Then puree the sauce.
4 Sauté the fried potatoes with butter and arrange inside a plate.
5 Serve with brava sauce, generously drizzle with garlic aioli and garnish with chopped parsley.