Patatas bravas

Recipe from: 17 February 2011

Ingredients 9
Servings 1
Minutes 10 mins


Serving Change
  • 1
    large chorizo sausage, thinly sliced on the diagonal or substitute with bacon
  • olive oil
  • 4
    potatoes, cubed and boiled in salted water until tender - no mush!(leave skin on for extra fibre)
  • 4
    spring onions, sliced
  • 2
    cloves garlic, crushed
  • a few sprigs fresh oregano
  • 4
    firm, yet ripe tomatoes, quartered
  • 30
    balsamic vinegar
  • freshly gorund salt and pepper


10 mins
In a dry non stick pan, fry the chorizo crispy and all the oils leak out. remove from the pan.
Add more olive if necessary.
Fry the potatoes until browned on all sides, shaking the pan every now and then. Do not stir too much. Remove from the pan and season well.
Add a little oil to the pan and fry spring onions, garlic, oregano and the tomatoes until slightly softened and browned. Add some balsamic vinegar and shake the pan to coat the tomatoes.
Add the chorizo and tatoes back to the pan and heat through. Season again with loads of black pepper.
Toss in some flat leaf parsley, basil or oregano leaves.
Serve hot or at room temperature.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.



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