Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Patatas Bravas




Source of Recipe


Belia Jimenez`s, La Bodega Tapas Bar


List of Ingredients




1 onion, chopped
2 tbsp olive oil
1 bay leaf
2 red chiles
2 tsp garlic
1/2 tbsp sugar
1 tbsp soy sauce
1 lb plum tomatoes, chopped
1/2 cup white wine
salt and pepper
6 medium potatoes


Recipe



Sauce:
Gently cook the onions in the olive oil with the bay leaf. When soft,
add the garlic, chiles, sugar, and soy sauce. Cook for a further 6
minutes on a low fire. Add the tomatoes and white wine. Stir and bring
to boil. Simmer for 10 minutes, season to taste.

Potatoes:
Cut the potatoes in small cubes. Grease a cake sheet, season the
potatoes well. Roast in the oven at 450 F until golden. Pour the sauce
over the potatoes and serve.