PAPAS Bravas lol (Ea..TAKE NOTE!! lol)

Some people call this dish Patatas Bravas. Us spaniards laugh at those people. Everyone knows it should be PAPAS. Ain't that right Ea? lol

is the bravas sauce ,the same as the mojo sauce, or differ slighlty.
can you give me a recipe for mojo sauce thanks

Here is the recipe for Real Spanish Patatas Bravas Saffy. El calls it Papas Bravas, but the sauce is the same.

(for approximately 6 tapas portions)

1½kg of peeled potatoes
Olive oil to fry the potatoes in
for the bravas sauce:

1 onion finely chopped
1 clove of garlic also finely chopped
6 ripe tomatoes chopped - about 600g
1 teaspoon of sugar (optional)
3 dried chillis
1 or 2 teaspoon of hot paprika - depends on how spicy you like your food
1 level soup spoon of plain flour
approx. 200ml of water
1 teaspoon of sherry vinegar or wine vinegar
salt
freshly ground black pepper

Preparation:

Peel the potatoes, chop them into smallish chunks and boil them for about 5-10 minutes in salt water. Then leave them to cool.

For the bravas sauce fry the onion, garlic and the dried chillis gently in some olive oil until the onions turn transparent - this should take about 10 minutes. Then remove from the heat, add the paprika and stir this in. Add the chopped tomatoes and the sugar, return the mix to the heat and simmer gently for about 5 minutes. The sugar is added to take any bitterness out of the tomatoes - this is optional as, like Gerry, you may find it too sweet with the sugar.

Mix the flour with some water and then stir this into the sauce, add the 200 ml of water and leave to simmer for about 15 minutes to reduce the sauce.
Potatoes and Sauce Patatas Bravas

Now you should blend the mix either in a food blender or using a hand held blender. Once you've done this pass the mix through a sieve to remove the tomato skin and seeds. You should then end up with a nice thick bravas sauce.

You may want to cut your potatoes a bit smaller into bite sized chunks if you left them a bit big when boiling. You can either deep fry them as I do or shallow fry them until they turn a lovely golden colour.

Serve them on a couple of plates with plenty of the bravas sauce on them. The sauce is probably better hot but it can also be served cold.

thanks ea ,i will try the recipe out.
i brought some dried chillies from usa last year and didnt know what to do with them, now i do.

every time i go to tenerife, i have to have canarian potatoes and mojo sauce, im in heaven yum yum lol

lol

It's not "El" who calls it Papas Bravas. It's just the entire population of the Canary Islands....lol x

I prefer Papas Arrugadas anyway (skins left on)

yep thats the ones i love, the ones with the skins left on and they are salty but bloody good