Patates bravas (Spicy potatoes)
This tapa is served all around Spain, and not originally from Catalunya. It’s one of the few spicy dishes you’ll find in Spain, getting its mild heat from chili and vinegar.
* 1 1/2 lb small new potatoes
* 5 tbsp olive oil
* 2 garlic cloves, sliced
* 3 dried chillies, seeded and chopped
* 1⁄2 tsp ground cumin
* 2 tsp paprika
* 2 tbsp red or white wine vinegar
* 1 red or green pepper, seede and sliced
* sea salt
Cooking Time 30 Mins.
Scrub the potatoes and put them into a pan of salted water. Bring to the boil and cook for 10 minutes, or until almost tender. Drain and leave to cool slightly. Peel, if you like, then cut into chunks. Heat the oil in a large frying or sauté pan and fry the potatoes, turning them frequently, until golden.
Meanwhile, crush together the garlic, chillies and cumin using a mortar and pestle. Mix the paste with the paprika and wine viengar, then add to the potatoes with the sliced pepper and cook, stirring, for 2 minutes. Scatter with salt, if using, and serve hot as a tapas dish or cold as a side dish.
Serves with a cold beer, a fruity white wine or vermouth.