PATATAS BRAVAS WITH OLIVES AND SER­RANO HAM

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

4 large pota­toes, peeled

and cut into cubes olive oil ½ onion, finely chopped 2 gar­lic cloves, crushed 3 red chillies, de­seeded

and finely chopped 1T tomato paste 2T Span­ish pa­prika ¼T fresh thyme 1×400g tin chopped,

peeled toma­toes a pinch of sugar 1T red-wine vine­gar 100g kala­mata olives, pit­ted salt and milled black pep­per 1 cup olive oil 200g Ser­rano ham, sliced (op­tional)

Serves 8

Place the pota­toes in a medium saucepan, cover with wa­ter and par­boil for five to 10 min­utes, un­til just ten­der. Drain and set aside to cool.

In a saucepan, heat a lit­tle olive oil over medium heat, add the onion, gar­lic and chillies, and sauté un­til the onion is soft and translu­cent. Add the tomato paste and mix through. Re­move from the heat, and add the pa­prika and thyme, chopped toma­toes, sugar and red-wine vine­gar, and re­turn to a gen­tle heat. Al­low the sauce to sim­mer for about eight min­utes, add the olives and sea­son.

In a large, deep fry­ing pan, heat the cup of olive oil. Add the par­boiled pota­toes and fry un­til golden-brown and crisp. Drain on pa­per tow­els. Serve with the bravas sauce and slices of Ser­rano ham on the side.

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