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Patatas Bravas y Salsa Brava - Spanish Tapa

5/12/2015

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Gebratene Kartoffeln gibts in jedem Land und jede Art ist wunderbar!
Bratkartoffeln aus Deutschland, Aloo Tuk in Indien, Roast Potatoes gebraten in Entenfett in England, Pommes Frittes aus Belgien, Oven Kartoffeln, egal wie zubereitet, sie schmecken fast allen. 

Hier ist die spanische Variante davon, die Patatas Bravas. Sie werden als Tapa serviert und dazu gibt es eine scharfe Tomatensauce als Ersatz von Ketchup, die Salsa Brava. 
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Fuer 4 Personen:
600 g Kartoffeln
4 TL Paprika
1 TL Cumin
1/2 TL Chili Pulver
1 TL Meersalz
etwas Rosmarin
etwas Olivenoel

Die Kartoffeln in Spalten schneiden und auf ein Backblech geben. Etwas frischen Rosmarin darauf verteilen, mit Olivenoel betraeufeln und im Ofen bei 200 C Grad ca 30-40 Minuten roesten lassen. 
Die Gewuerze zusammen mischen und sofort nach dem Backen auf die Kartoffeln geben und gut mischen. 

Fuer die Salsa Brava:
1 Buchse Pelati (Tomaten in der Buechse ca 400 g)
1/2 Zwiebel, fein gehackt
3 Knoblauchzehen, gehackt
1 TL Paprika
1/2 TL Chiliflocken
1/2 TL Salz
50 ml Wasser
1 Lorbeerblatt
1 Prise Zucker
2 TL Rotweinessig
etwas Tabasco
etwas Olivenoel

Die Tomaten in der Buechse mit einem langen Messer zerschneiden.
Das Olivenoel in einer weiten Pfanne erhitzen und die Zwiebel und Knoblauchzehen darin weich braten. Gewuerze zugeben. 
Die Tomaten mit dem Saft und das Wasser, Zucker und Lorbeerblatt zugeben und ca 20 Minuten simmern lassen. Die Sauce wird ca zur Haelfte reduziert. Das Lorbeerblatt entfernen und alles andere im Blender puerieren.
Dann den Essig und Tabasco zugeben und nochmals kurz im Blender mischen. 
Evt nachwuerzen oder mehr Tabasco zugeben, die Sauce ist relativ scharf.

Die Kartoffeln mit der Salsa Brava servieren. 
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Patatas Bravas y Salsa Brava - Spanish Tapa


Roasted or fried potatoes are available in almost every country, and each country has it's own style how to cook them. 
Bratkartoffeln from Germany, Aloo Tuk from India, Roast Potatoes fried in Goose Fat from England, French Fries from Belgium, Oven roasted Potatoes, it doesn't matter how you cook them, they are so delicious!

And here I bring you the Spanish variation called Patatas Bravas. They are a Spanish Tapa and are traditionally served with the Salsa Brava, a spicy tomato sauce. 

For 4 Persons:
600 g Potatoes
4 tsp Paprika
1 tsp Cumin
1/2 tsp Chili Powder
1 tsp See Salt
some Rosemary
some Olive Oil

Cut the potatoes into wedges and put them onto a baking tray. Sprinkle with some fresh Rosemary and some olive oil and roast on 200 C for 30-40 minutes. 
Mix the seasoning together and sprinkle over the hot potatoes. 

For the Salsa Brava:
1 can Pelati (canned tomatoes approx 400 g)
1/2 Onion, finely chopped
3 cloves of Garlic, chopped
1 tsp Paprika
1/2 tsp Chili flakes
1/2 tsp Salt
50 ml Water
1 Bay Leaf
1 Pinch of Sugar
2 tsp Red Wine Vinegar
some Tabasco
some Olive Oil

Open the can of tomatoes and chop them into pieces with a long knife.
Heat some olive oil in a flat pan and fry the onion and garlic until soft. Add the seasoning. 
Add the tomatoes with the juice, the water, sugar and bay leaf and let simmer for 20 minutes. The sauce will reduce to half and thicken. Remove the bay leaf and pour into a blender. Blend until smooth. 
Add the vinegar and some Tabasco to taste and blend again. You might have to add more salt or Tabasco depending on how spicy you like it. 

Serve the potatoes with the Salsa Brava. 
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