Patatas bravas: improved Spanish recipe

antasies can sometimes be better than real life. It happens to me very often that I come up with a better recipe than the original one when trying to recreate dishes I have tried (like my impoved jeyuk bokkeum) and especially those I never have.

I remember skimming through the Eyewitness Spain Guidebook before my first trip to Spain. The colourful page dedicated to "flavours fo Spain" got my attention for a while. Patatas bravas was described as potatoes in a tangy tomato sauce with parlsey and white wine. Wow, that description alone got my creative and stomach juices flowing.

Little knowing that in reality they are miserly French fries drizzled with bottled chili sauce, I got down to figuring out the recipe. Here is the fruit of my imagination that beats the orignal version hands down with a huge spiked stick.

1. Sauté sliced garlic and red onions in olive oil until golden brown.
2. Add chopped tomatoes with juice, one finely chopped chili pepper and a glug of white wine.
3. Mix well and allow to simmer until the smell of alcohol evaporates.
4. In the meantime, slice potatoes Pont-Neuf style (thicker and chunkier than usual) and cook in the microwave (or oven if you got time for that!) until almost ready with just a wee bit of crunch left.
5. Fold the potatoes into the tomatoes and leave to soak in the juices.
6. Serve with chopped parsley, freshly ground black pepper and grated extra mature cheddar or parmiggiano.

P.S. 01/09/2014 I just realised I actually re-invented a recipe for Arab batata kharra absolutely independently. Wow. Kudos to me.

Patatas Bravas: an improved recipe