From t.mitchell@chello.nl Wed Feb 20 10:52:44 2002 Date: Wed, 20 Feb 2002 02:05:48 +0000 (UTC) From: Terry Mitchell Newsgroups: rec.food.recipes Subject: Patatas Bravas Followup-To: rec.food.cooking, rec.food.recipes Patatas Bravas Used as a tapas in Spain, this peasant dish rocks your tastebuds with a combo of spices and a residual sharpness. Can be eaten at any time of day but the impact is greatest in the morning. 2 tablespoons olive oil 500 gr. (1 lb) potatoes, peeled and cut into 3 cm (1< in) chunks 3 garlic cloves, peeled (keep 2 whole, finely chop 1) 1 white onion, peeled and cut into large dice 1-2 small hot dried red chillies, ground (or = teaspoon chilli powder) 1 teaspoon cumin seeds, ground (or = teaspoon chilli powder) 1 teaspoon paprika powder 2 tablespoons red wine vinegar salt and pepper Put a frying-pan on a medium heat and pour in the olive oil. When it is hot, brown the whole garlic on all sides and remove it (this flavours the oil). Then put the potato pieces in if you don't hear a satisfying sizzle, your pan is not hot enough. Keep the potatoes moving around the pan, and allow them to turn golden, then add the crushed garlic and the onion. Once the onion is softened, add the chilli, cumin and paprika. Stir occasionally and leave on the stove until the potatoes are cooked and start to crisp (around 15 minutes) Add the vinegar, cook for another minute until it reduces away completely, season and serve with a fried egg on top, if you wish. (You can eat the browned garlic with it is you are into that kind of thing. Chefs-Food http://www.chefs-food.com Chefs-food is the central meeting site for people who have a passion for food. This site is dedicated to providing food information and giving the opportunity to share and exchange favourite recipes around the world. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.