SPANISH POTATOES
Make and share this Spanish Potatoes recipe from Food.com.
Provided by Sarah_Jayne
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees.
- Mix the oil, tomato paste and paprika together, then coat the potatoes thoroughly in it.
- Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 minutes, turning halfway through, until the potatoes have crisped up and are fluffy inside.
- Five minutes before the end of cooking, sprinkle over the lemon juice and return to the oven.
- Serve with the parsley scattered over.
SAVORY SPANISH POTATO SALAD
Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.
Provided by lutzflcat
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl.
- Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat.
- Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.
Nutrition Facts : Calories 193 calories, Carbohydrate 23.5 g, Fat 11.2 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 193 mg, Sugar 2 g
SPANISH POTATOES
I keep my kitchen stocked with fruits and vegetables. Potatoes are great to have on hand because they're nutritious and low in fat. Oregano seasons this side dish dressed up with onions, peppers and tomatoes. -Connie Thomas of Jensen, Utah
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender., Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat.
Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPANISH PATATAS BRAVAS
This Spanish patatas bravas recipe is one of Spain's most popular tapas. Served throughout Spain, it's a dish you can make with a few ingredients at home.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Serve warm with toothpicks and enjoy.
Nutrition Facts : Calories 351 kcal, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 797 mg, Sugar 6 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g
PATATAS BRAVAS (SPANISH ROASTED POTATOES WITH TOMATO SAUCE)
Spanish roasted potato tapas appetizer known as "patatas bravas" or angry potatoes! Roasted potatoes tossed with a spicy, smoky tomato sauce.
Provided by Elise Bauer
Categories Appetizer Side Dish Budget Pantry Meal Potato Smoked Paprika Spanish Tomato Sauce
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Roast the potatoes: Preheat oven to 375°F. Toss the potatoes with 3 tablespoons of olive oil and salt well. Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50 minutes.
- Sauté onions and garlic: While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium pot set over medium-high heat. Sauté the chopped onions, stirring occasionally, for 4-5 minutes, or until they begin to brown on the edges. Add the garlic and sauté another 2 minutes.
- Make the sauce: Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes, Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer. Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an immersion blender to purée the sauce until smooth.
Nutrition Facts : Calories 437 kcal, Carbohydrate 61 g, Cholesterol 0 mg, Fiber 8 g, Protein 8 g, SaturatedFat 2 g, Sodium 1388 mg, Sugar 10 g, Fat 18 g, ServingSize Serves 4 as a side dish, UnsaturatedFat 0 g
SPANISH POTATO OMELET
Provided by Giada De Laurentiis
Time 2h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
- Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
- Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
- Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
- Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
CLASSIC SPANISH POTATOES | PATATAS PANADERAS RECIPE
Steps:
- Peel 3 medium sized potatoes, rinse under cold water and pat completely dry, cut each potato into thin slices that are 1/8 of an inch (1/2 cm) thick
- Grease a large casserole dish with extra virgin olive oil, add the slices of potatoes into the casserole dish, I like to add them in single files and layered, but you can just add all the sliced potatoes at once and spread them around so they evenly cook
- Thinly slice 1/2 of an onion, mix the onions around with your hands so they´re loose, evenly spread the onions over the potatoes
- Grab a head of garlic and cut a slit on each clove (skin on) and place over the potatoes and onion
- Drizzle everything with about 2 tablespoons (30 ml) of extra virgin olive oil, season with sea salt, black pepper, a generous 1 tsp of dried thyme and a generous 1 tsp of dried rosemary
- Cover the casserole dish with foil paper and add into a preheated oven, bake + broil option (bottom + top heat), 190 C - 375 F
- After 45 minutes remove the casserole dish from the oven, remove the foil paper and pour in a generous 1/4 cup of white wine over the ingredients
- Add the casserole dish back into the oven (uncovered) and raise the heat to 210 C - 425 F
- After about 15 minutes the potatoes should be perfectly cooked, remove from the oven, sprinkle with freshly chopped parsley and serve at once, enjoy!
PATATAS BRAVAS RECIPE
Steps:
- Peel the potatoes, rinse thoroughly, and dry with a paper towel.
- Cut the potatoes into bite-size chunks.
- Heat the olive oil in a large skillet over medium heat.
- Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
- Remove the potatoes and let them cool in the fridge for a few more minutes.
- Turn the heat up to high and add the potatoes back into the pan.
- Fry until crispy and golden.
- Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
- To serve, drizzle the bravas sauce over the potatoes.
- Dig in-no forks necessary!
Nutrition Facts : Calories 202.3 kcal, Carbohydrate 38.86 g, Protein 4.71 g, Fat 3.75 g, SaturatedFat 0.54 g, Sodium 246 mg, Fiber 5.14 g, Sugar 2.96 g, ServingSize 1 serving
SPANISH POTATO SALAD
This Spanish-style potato salad is tossed with apple, olives, onion and bacon. If you prefer, you can substitute diced ham for the bacon.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes No Mayo
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and cool. Cut each potato lengthwise into 1 inch spears. Place spears in 9x13 inch baking dish.
- Prepare the marinade by whisking together the white wine vinegar, olive oil, garlic, salt and pepper. Reserve 1 tablespoon and pour the remainder over the potatoes and turn gently to coat. Cover and refrigerate until chilled.
- Remove potatoes from refrigerator and bring to room temperature. Arrange potato spears on serving platter.
- Core apple and finely chop; add to reserved marinade. Stir in bacon (or ham), olives and onion. Spoon over potatoes and serve.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 25.2 g, Cholesterol 41.7 mg, Fat 23.7 g, Fiber 3.5 g, Protein 16.6 g, SaturatedFat 6.3 g, Sodium 965.2 mg, Sugar 3.6 g
SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
- Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
- Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
- Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
- Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.
SPANISH POTATO OMELETTE (SPANISH TORTILLA)
Spanish Potato Omelette (Spanish Tortilla) is perfect served hot or cold, and so easy to make! Crispy, fried potatoes and eggs make up this popular Spanish Tortilla recipe, perfect for picnics, parties, bbq's, or your traditional Tapas menu! Upgrade your omelette!
Provided by Karina
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Heat the oil in a nonstick medium-sized (30cm/12-inch) pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil (use a metal colander if you have one), until all of the oil is drained.
- Return potatoes and onions to the pan, arranging them in a single layer. Reduce heat down to low.
- Beat eggs with salt and pepper to taste. Pour egg mixture into the pan, moving the potatoes and onions around the eggs using a plastic spatula. Every so often, move the eggs around the potatoes while it's cooking to ensure the eggs cook on the bottom, so there's not much eggs left on the top.
- Place a big, round plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan carefully, moving the onion and potatoes carefully back into the pan along with the tortilla.
- Keep cooking, gently shaking the pan occasionally, until completely cooked through.
- To remove the tortilla from the pan, place a clean plate on top of the tortilla and flip again onto the plate. Garnish with parsley (optional).
- Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.
Nutrition Facts : Calories 176 kcal, Carbohydrate 12 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 51 mg, Fiber 2 g, ServingSize 1 serving
SPANISH TAPAS POTATOES
Make and share this Spanish Tapas Potatoes recipe from Food.com.
Provided by Pebbles
Categories Potato
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
- Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
- Add to browned potatoes and stir to coat.
- Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
- Garnish with lemon juice, cilantro, sea salt.
- Serve warm or at room temperature.
Nutrition Facts : Calories 216.6, Fat 7.1, SaturatedFat 1, Sodium 139.5, Carbohydrate 35.6, Fiber 4.8, Sugar 4.5, Protein 4.5
PATATAS BRAVAS
Whether you're in Madrid or Manchester, you'll have to look really hard to find a tapas bar that doesn't serve some version of these potatoes. They're beautiful fried simply with herbs and a pinch of salt, but even more exciting served in a spicy tomato 'bravas' sauce. 'Patatas bravas' actually means 'fierce potatoes'...How could anyone resist something with such a brilliant name?
Provided by Jamie Oliver
Categories Jamie Does... Spanish Potato Tomato
Yield 4 as tapas
Number Of Ingredients 14
Steps:
- Parboil the potatoes over a medium heat for 10 to 15 minutes, or until they are starting to get tender but still hold their shape. Drain in a colander and leave to steam dry until cool.
- Meanwhile, put a pan on a lowheat and start your bravas sauce. Add a lug of olive oil and, once hot, add the chopped onion and sliced garlic. Cook for 5 minutes, or until the onion is soft but not coloured. Add the chillies, carrot and thyme leaves and cook for another 5 minutes. Add the tinned tomatoes, sherry vinegar and a good pinch of sea salt and black pepper. Bring to the boil, then turn the heat down and simmer for 15 minutes, or until the carrots are soft and the sauce is lovely and thick.
- While your sauce simmers, put a large frying pan on a medium heat and add 0.5cm of olive oil. Cut your potatoes into large bite-sized chunks. Once the oil is hot, carefully add your potatoes to the pan. Cook them for around 8 minutes, turning occasionally, until golden all over. You'll need to do this in batches so you don't overcrowd the pan. Add your garlic and rosemary leaves to the pan for the last minute of cooking.
- Transfer the potatoes, garlic and rosemary to a plate lined with kitchen paper to drain, then scatter over the paprika, fennel seeds and a good pinch of salt and toss together until well coated.
- Carefully tip your cooked sauce into a blender, or use a hand blender, and whiz until lovely and smooth. Have a taste, and adjust the seasoning if necessary. Serve in a jug next to your potatoes or, if youwant to be more traditional, pour the sauce over your potatoes before serving and toss together like I've done here. If you have any leftover sauce, use it with pasta or on a homemade pizza.
Nutrition Facts : Calories 407 calories, Fat 23.2 g fat, SaturatedFat 3.4 g saturated fat, Protein 6.3 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 10.7 g sugar, Sodium 1 g salt, Fiber 6.5 g fibre
SMOKY SPANISH POTATOES AND EGGS
This quick recipe makes as good a smoky-spicy breakfast as it does dinner. The flavors combine two tapas favorites, patatas bravas and huevos rotos.
Provided by Kendra Vaculin
Categories Dinner Breakfast Brunch Lunch Chile Pepper Hot Pepper Potato Egg Tomato Peanut Free Dairy Free Soy Free Tree Nut Free Wheat/Gluten-Free
Yield 2-3 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Place potatoes on a sheet pan and drizzle with 2 Tbsp. olive oil and season with 1 tsp. kosher salt. Toss to coat. Spread into an even layer and roast, tossing halfway through, until tender and starting to brown, 25 minutes.
- While the potatoes roast, in a large, oven-safe skillet, heat 1 Tbsp. olive oil over medium-high. Add onion and cook, stirring occasionally, until slightly softened, about 4 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add chiles, sauce, tomato paste, paprika, and cumin and cook, stirring frequently, until the onions are coated and the mixture has darkened slightly, 1 to 2 minutes. Turn off heat and immediately add sherry vinegar; scrape up any browned bits on the bottom of the pan and stir to combine.
- Transfer the onion-chiles mixture to a food processor or blender (reserve the pan; there's no need to wash it). Add the tomato and season with black pepper and ¾ tsp. salt. Pulse, scraping down the sides of the food processor as needed, until the mixture forms a mostly smooth, thick paste.
- Reduce oven temperature to 375°F. Transfer roasted potatoes to the reserved skillet; add the sauce and stir to thoroughly coat. Use a spoon or spatula to create three wells in the potato mixture; drizzle 2 tsp. olive oil between the three wells. Crack an egg into each well and season with salt and pepper. Bake until the whites of the eggs are set but the yolk is still runny, about 6-8 minutes. Top with chopped parsley and mayonnaise before serving.
AIR FRYER SPANISH POTATO WEDGES RECIPE
Air fryer Spanish potato wedges recipe. Learn how to cook spicy and yummy potatoes in an air fryer. Air Fryer Spanish Potato...
Provided by myediblefood
Categories Vegan Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_3',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsPreheat your air fryer to 375º F (190º C) for 5 minutes.Grease the air fryer basket with nonstick cooking spray.Add potato wedges to a large bowl and drizzle with vegetable oil.In a small mixing bowl, combine chili powder, cumin, paprika, coriander, garlic powder, and ground cinnamon. Mix well.Sprinkle the dry mixture over potatoes and toss well. Transfer seasoned potatoes to the air fryer basket (you may need to work in batches).Fry for 20 minutes, flipping once halfway through.Remove fried potatoes from the fryer and transfer them to a serving plate. Sprinkle with salt.Serve hot.
Nutrition Facts : Nutrition facts 199 calories 7 grams fat
SPANISH POTATOES
These smoky, spiced potatoes are a great accompaniment for white fish or chicken
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
- Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.
Nutrition Facts : Calories 217 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
PATATAS BRAVAS (SPANISH POTATOES TAPAS)
Provided by Bill Bradley, R.D.
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Cut potatoes into wedges (you can do it like steak fries or quarter them). 4-6 wedges per potato depending on size.
- In a bowl, mix potato wedges, 1/4 cup olive oil and a sprinkle of salt (about 1/8th teaspoon). Once potatoes are coated with olive oil, add potatoes single layered to a sheet pan.
- Bake potatoes for 45 minutes, flipping once half way through. Potatoes should be brown and crispy on the outer edges.
- While potatoes are baking, make the sauce by whisking all of the ingredients for about a minute or until creamy.
- Add potatoes to a serving bowl and then drizzle on all the sauce. Serve immediately.
Nutrition Facts : Calories 501 kcal, Carbohydrate 46 g, Protein 5 g, Fat 34 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 4 mg, Sodium 170 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 28 g, ServingSize 1 serving
More about "spanish potatoes food"
THE BEST-EVER SPANISH POTATOES | PATATAS A LA …
From spainonafork.com
5/5 (8)Servings 4Cuisine SpanishCategory Appetizer, Side Dish
- Slice 2 yukon gold potatoes into rounds that are a 1/4 inch thick, crack 2 large eggs into a bowl, season with sea salt & black pepper and whisk together, in another bowl add in a 1/4 cup of all-purpose flour, season with sea salt & black pepper and mix together
- To coat each slice of potato, start with the flour mixture and then into the egg wash, making sure to shake off any of the excess flour and egg wash
- Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes start adding the coated potatoes, cook in batches to not over-crowd the pan, after 3 minutes flip to cook the other side, after another 3 minutes remove the potatoes from the pan and transfer to a plate with paper towels, continue to cook until all the potatoes are done
- Using the same pan with the same heat, add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 3 minutes add in 1 tbsp of corn starch and a generous 1/2 tsp of sweet smoked paprika, mix together until well combined, then add in 1/2 cup white wine and continue to mix until you form a thick sauce, then add in all the slices of potato (it´s ok if they are stacked around each other) and pour in 3 cups of vegetable broth (or just enough to cover all the potatoes), turn up the heat to a medium-high, at this point you don´t have to mix anything, but do give the pan a quick shake once in a while
SPANISH POTATOES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4.8/5 (4)Category PorkCuisine Spanish CuisineTotal Time 50 mins
- Chop the garlic, onion and sausage . Peel and cut the potatoes into pieces. Heat oil and fry the potatoes, then add the garlic, onion, and finally - the sausage or ham.
- Once lightly fried, add the broth and simmer for about 20 minutes to complete the softening of the potatoes.
SPICY SPANISH POTATOES (PATATAS BRAVAS) RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Cuisine Spanish RecipesCategory Summer Soup RecipesServings 4Total Time 40 mins
- To make the alioli, whisk the egg yolks in a bowl with the crushed garlic and a splash of white wine vinegar. Slowly whisk in the sunflower oil until thick, then season with salt and set aside.
- Put the potatoes, chopped into large chunks, into a pan of cold water. Bring to the boil, then simmer for 7 minutes. Drain and set aside.
- Heat 2 tbsp olive oil in a frying pan, then add the chopped onion and sweat for 5 minutes until softened. Stir through the finely sliced garlic clove, hot smoked paprika and chopped red chilli and fry for 1 more minute.
- Add the chopped tomatoes, rosemary leaves and a splash of sherry vinegar, season, then bring to the boil. Simmer for 15 minutes. Cool slightly, then whizz in a food processor until smooth.
SPANISH POTATO TORTILLA RECIPE | EAT SMARTER USA
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5/5 (1)Category Lunch, SnackCuisine European, Italian, SpanishTotal Time 25 mins
SPANISH POTATOES RECIPE BY SHIKHA MIGLANI - NDTV FOOD
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10 BEST SPANISH STYLE POTATOES RECIPES - YUMMLY
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ENSALADILLA RUSA (SPANISH POTATO SALAD) - MISSION FOOD ...
From mission-food.com
4.6/5 (5)Total Time 40 minsCategory Appetizer, Salad, Side Dish, TapasCalories 305 per serving
- Add potatoes and carrots to a pot and fill with water to cover by at least 2 inches. Season generously with kosher salt, and bring to a boil. The moment it comes to a boil, lower the heat and simmer for about 10 minutes or until the potatoes and carrots are just tender. Add the frozen peas and cook for another 2 minutes. Drain in a colander and run cold water over the cooked vegetables until they have cooled.
- In a mixing bowl add the drained tuna and break it up a bit with a fork or spoon. Then add the olives, hard-boiled eggs, and garlic. Add the cooled potato-carrot-pea mixture, and the mayonnaise and give it a good stir. Season to taste with more salt, and add a bit more mayonnaise if you feel like it needs it (some people like more and some like less).
- At this point you can cover and chill the potato salad for several hours until serving. Just give it a good stir before transferring to a serving bowl or plate.
- Transfer the potato salad to a serving bowl or to a couple plates and garnish, if desired, with a grated hard-boiled egg, roasted red pepper strips, and/or additional pitted Manzanilla olives. Serve as a side dish or as part of a Spanish tapas menu.
TORTILLA ESPANOLA (SPANISH POTATO PIE) - ANALIDA'S ETHNIC ...
From ethnicspoon.com
5/5 (7)Total Time 50 minsCategory Main DishCalories 190 per serving
- In a large skillet or Dutch oven heat oil on medium heat uncovered. (Make sure the oil does not get overly hot because olive oil is a low temperature oil. Too much heat destroys the phenols in the oil.)
- Allow to cook until both potatoes and onions are tender. This should take about 10-12 minutes. You want the potatoes to be soft, but not fall apart. Every 3 minutes or some take a spatula and move the mixture from the bottom over the to to keep it from browning on the bottom.
- Once the potato and onions are cooked, place a bowl with a colander on top. Using a slotted spoon move the potatoes and onions to the colander allow them to drain. (The bowl below will catch the oil).
SPANISH STYLE BAKED POTATO | SPANISH CUISINE COMFORT FOOD ...
From spoonabilities.com
Reviews 11Category Side DishesCuisine SpanishTotal Time 1 hr 15 mins
- Rub with olive oil and salt, and place on a baking sheet. Note: Be generous with the olive oil & salt
CRISPY OVEN ROASTED SPANISH POTATOES - GOODIE GODMOTHER
From goodiegodmother.com
4.8/5 (4)Estimated Reading Time 4 minsCuisine SpanishTotal Time 1 hr
- Preheat your oven to 400 F (200 C, mark 6) and line a baking sheet with aluminum foil. Set aside.
- Bring a pot of salted water to a boil while you dice your potatoes. Cook the potatoes 8-10 minutes until just al dente, you don't need to cook them through, but a fork should be able to pierce a cube.
- While the potatoes are cooking, combine your spices, tomato paste, and olive oil in a large mixing bowl. Drain the potatoes and then add them to the mixing bowl and mix until well coated.
- Place the seasoned potatoes on your baking sheet and bake 40-50 minutes, turning halfway, until cooked through and crispy.
21 SPANISH SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
5/5 (2)Estimated Reading Time 6 minsCategory Recipe Roundup, Side DishesPublished 2021-01-13
- Menestra De Verduras. Menestra de verduras is a traditional vegetable soup from the Navarra region of Spain. Packed with seasonal vegetables and cubes of Serrano ham, this dish is hearty and oh-so-yummy.
- Tumbet. This Mallorcan tumbet recipe will transform simple vegetables into a yummy baked side dish. Like most Spanish dishes, the key to perfecting this recipe is to use quality ingredients.
- Patatas a lo Pobre (Poor Man’s Potatoes) Patatas a lo pobre used to be a dish consumed by peasants during the famine times in Spain. The main reason being, it has ingredients that are easy to find in any kitchen.
- Pisto. If you love France’s ratatouille, then you’ll be a fan of Spain’s pisto. This hearty stew features rich flavors from fresh vegetables cooked in olive oil.
- Spanish Rice. Spanish rice has an inviting yellowish hue, light texture, and fresh tomato goodness. If you’re looking for a restaurant-style Spanish rice recipe, this is it!
- Papas Arrugadas (Wrinkled Potatoes) Small potatoes are cleaned and boiled in saltwater, resulting in lightly salted taters with wrinkly skins. Dip them in a spicy or garlicky sauce for a simple yet flavor-packed side dish.
- Escalavida. Escalivada is a simple Catalan dish comprising roasted vegetables. They are peeled, seeded, and seasoned, often with a splash of red wine vinegar.
- Ensaladilla Rusa (Russian Salad) Despite being called Russian salad, this dish is popular in the entire country of Spain. It’s a potato salad served as a tapa or side dish, featuring a colorful combination of potatoes, peppers, peas, carrots, boiled eggs, and tuna.
- Patatas Bravas. As you can see, potatoes are an essential part of Spanish side dishes. Because honestly, who doesn’t love some potato goodness? This recipe yields golden, crispy potatoes without frying them!
- Spanish Bean Salad. Looking for a great recipe for meatless Mondays? While this bean salad is a typical Spanish side dish, it’s also great as a main vegetarian meal.
SPANISH-STYLE ROASTED POTATOES RECIPE - COOKING LIGHT
From cookinglight.com
Servings 4Calories 190 per serving
- Toss together halved small Yukon Gold potatoes, 2 tablespoons extra-virgin olive oil, chopped fresh oregano, minced fresh rosemary, and paprika on a parchment paper–lined baking sheet.
- Toss with chopped pitted Castelvetrano olives, 1 tablespoon extra-virgin olive oil, chopped fresh parsley, and kosher salt.
SPANISH POTATO SALAD (ENSALADILLA RUSA)- A SPANISH FAVORITE
From thebossykitchen.com
4.8/5 (21)Total Time 45 minsCategory AppetizersCalories 570 per serving
- Add a teaspoon of salt to each pot, bring the water to a boil and cook the vegetables until soft but not mushy.
- Separately, cook the eggs for about 10 minutes, remove from the stove and cool them down in cold water. Remove shells and set them aside. Save an egg yolk for decoration.
EASY PATATAS BRAVAS - SPANISH FRIED POTATOES TAPAS – THE ...
From thetravelbite.com
Cuisine SpanishTotal Time 40 minsCategory AppetizersCalories 571 per serving
- Oven Baked PotatoesPre-heat oven to 450 degrees (425 for convection ovens). Prep a sheet pan by covering it in parchment paper.
- Cut the potatoes into bite-sized pieces, approximately 1 inch thick. Try to keep the size consistent so they bake evenly.
- Add the potato pieces to a large bowl, drizzle with the olive oil, add the sweet and smokey paprika, and toss them to coat with the oil and paprika.
- Spread the potatoes evenly on the sheet pan and bake at 450 degrees for 30-35 minutes until they're crispy in brown.
SPANISH ROASTED POTATOES - COOKING CHAT
From cookingchatfood.com
5/5 (3)Total Time 50 minsCategory Side DishCalories 112 per serving
- With a large spoon, toss the potatoes with the olive oil. Sprinkle the paprika, rosemary, garlic and salt over the potatoes. Toss to combine.
- Place the potatoes in the oven. Remove the potatoes to stir after 10 minutes and 25 minutes of roasting. Roast for a total of 40 to 45 minutes. When done the potatoes should begin to get a bit crispy on the outside and easily pierced with a fork. Enjoy as a side with beef and other meat dishes.
HEARTY VEGAN SPANISH POTATOES - NATURAL COMFORT KITCHEN
From naturalcomfortkitchen.com
Cuisine VeganEstimated Reading Time 7 minsCategory PotatoesTotal Time 1 hr 30 mins
SPANISH POTATOES | HEALTHY SLIMMING RECIPE - FATGIRLSKINNY ...
From fatgirlskinny.net
Servings 4Total Time 55 minsCategory Main Course, Side Dish
RECIPE: SPANISH-STYLE POTATOES - TASTING TABLE
From tastingtable.com
4.7/5 (40)Total Time 50 minsCategory Side Dish, VegetableCalories 320 per serving
RECIPE: GARLIC SHRIMP & SPANISH-STYLE POTATOES WITH ONION ...
From blueapron.com
4.4/5 (1)Total Time 40 minsCuisine SpanishCalories 410 per serving
SPANISH POTATOES AU GRATIN (PATATAS GRATINADAS)
From thespruceeats.com
3.9/5 (14)Total Time 55 minsCategory Side Dish, DinnerCalories 426 per serving
TOP 30 ESSENTIAL SPANISH RECIPES TO MAKE AT HOME - SPANISH ...
From spanishsabores.com
Reviews 23Estimated Reading Time 8 mins
THE TOP 10 SPANISH FOODS — WITH RECIPES | EXPATICA
SPANISH POTATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
SPANISH POTATO HOTPOT RECIPES
From tfrecipes.com
CRISPY SPANISH POTATOES - MEDICAL MEDIUM
From medicalmedium.com
10 BEST SPANISH STYLE POTATOES RECIPES - YUMMLY
From yummly.com
BEST SWEET POTATO AND KALE SPANISH FRITTATA RECIPES ...
From foodnetwork.ca
31 SPANISH POTATOES IDEAS IN 2022 | BORICUA RECIPES ...
From pinterest.com
BARCELONETA POTATO “BOMBA“ | BARCELONACOOKING
From barcelonacooking.net
SPANISH LENTIL SOUP WITH POTATOES | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
SPANISH LENTIL SOUP WITH POTATOES RECIPE | RACHAEL RAY
From rachaelray.com
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