By Esther Boateng
Create your own tapas meal with this popular tapas recipe, potato bravas, made with potatoes and a rich tomato sauce flavored with herb and spices. Typically, the potatoes are shallow-fried, but feel free to cook them however you like. I prefer to roast them in the oven while I prepare the tomato sauce.
Season your sauce with a selection of herbs and spices. If you serve this to a large group with a range of different tolerances to spicy food, it’s best to err on the side of caution and use either minimal or medium heat. Serve your potato bravas with sautéed garlicky shrimp or top it with ground lamb or beef.
- 1 medium onion, diced
- 3 cloves garlic, crushed
- 1 28 ounce can of crushed tomatoes
4-5 Tbsp. Dr. Cowan’s Garden Extra Virgin Olive Oil or Dr.
Cowan’s Garden A2/A2 Ghee
2 Tbsp. Dr. Cowan’s Garden Whole-Leaf Dried Oregano
1 Tbsp. Dr. Cowan’s Garden Organic Threefold Blend Powder-
2 Tbsp. Dr. Cowan’s Garden All Purpose Organ-Based Seasoning
- 1/2 tsp. Dr. Cowan’s Garden Pepper Salt or to taste
- 2 Tbsp. Coconut Aminos (optional)
- 3-4 Tbsp. full fat cream (optional)
- 2 medium potatoes
2-3 Tbsp. Dr. Cowan’s Garden Whole-Leaf Dried Thyme or
Drizzle Dr. Cowan’s Olive Oil or Dr. Cowan’s A2/A2 Ghee
- salt to taste
Ingredients for Tomato Sauce:
Ingredients for Potatoes:
Directions for Sauce:
Peel and dice the onion.
Peel and crush the garlic.
Sauté onion and garlic in a moderately heated frying pan with olive oil or ghee until tender and soft.
Add all the seasoning and can of crushed tomato, and stir well.
Bring the sauce to a boil then reduce the heat and simmer for at least 20 minutes, so the flavors can mingle.
Directions for Potatoes:
Wash, peel, and dice potatoes.
Place diced potatoes on a sheet pan lined with greaseproof paper.
Drizzle potatoes with oil and sprinkle generously with salt and thyme or oregano.
Bake in an oven preheated to 400 F for approximately 30 minutes or until cooked throughout.
Spoon tomato sauce over the potatoes, garnish with oregano, and serve with a protein.
Let the tomato sauce gently simmer on the stove until you’re ready to use it.
I like to stir in a touch of cream to the sauce when it’s done, for a creamier texture.