Spanish Potato Recipes
Try a Potato Recipe with the Flavor of Spain
Here is one of the quickest and easiest of Spanish potato recipes for breakfast--or any time:
Ingredients:
4 medium potatoes, scrubbed and diced
1 medium Spanish (yellow) onion, diced
1 pkg. Chorizo (Spanish sausage)
Directions:
Fry Chorizo over medium heat until well browned. Add the diced potatoes and onions and continue to fry until potatoes are tender. Drain excess fat and serve.
Serves 4
Patatas Bravas
This crisp and spicy potato recipe is one of our favorite Spanish potato recipes. We first had them in a local tapas bar and soon learned how easy they were to make at home.
Ingredients:
4 large Russet potatoes, peeled and cubed
2 tablespoons minced onion
2 cloves garlic, minced
3 tablespoons of olive oil
Salt and pepper to taste
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup ketchup
1/2 cup mayonnaise
Chopped parsley for garnish
1 cup olive oil for frying
Directions:
Sauce:
Heat 3 tablespoons olive oil over medium heat. Sauté onion and garlic in the oil until onion is transparent. Season with salt and pepper. Remove from heat and add paprika, Tabasco sauce, and thyme. Stir. Place ingredients in a bowl, add the ketchup and mayonnaise and set aside.
Potatoes:
Sprinkle potatoes with salt and pepper to taste. Fry potatoes in 1 cup olive oil until tender and browned, stirring occasionally. Drain excess oil from the potatoes.
Mix the potatoes with sauce, grnish with chopped parsley and serve inmediately.
Serves: 4
Tortilla de Patatas (Spanish Omelette)
This is an egg omelette with fried potatoes. It is one of the best-known Spanish potato recipes.
Ingredients:
5 medium baking potatoes, peeled and sliced
1 cup olive oil
Salt to taste
1/2 Spanish (yellow) onion, chopped
3 cloves garlic, minced
5 eggs
Directions:
Heat olive oil over medium heat. Add the potato slices. Fry, stirring occasionally, over medium heat for about 5 minutes. Add onions and garlic and cook until potatoes are tender. Drain excess oil, leaving about 3 tablespoons of oil in the skillet.
Whisk the eggs and a pinch of salt in a large bowl. Combine potatoes with the eggs and stir. Spread the egg-coated potatoes into remaining oil in the skillet. Heat on medium and cook, shaking the pan frequently, until mixture begins to set.
Cover the skillet with a plate and invert the omelette carefully onto the plate. Add 1 more tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side.
Cook until omelette is set. Slide onto a serving plate and allow to cool then cut it into wedges. Season with salt and sprinkle with lemon juice (optional).
Serve warm or at room temperature.
Spanish Potato Salad
Ingredients:
2 pounds new potatoes
1/2 medium Spanish onion, diced
1 large tomato, chopped
1 tablespoon garlic, minced
1/4 cup red wine vinegar
1 tablespoon honey
1 pinch saffron threads
1 cup real mayonnaise
Salt and pepper to taste
1 tablespoon fresh thyme, finely chopped
1/4 cup flatleaf parsley, coarsely chopped
Directions:
Boil potatoes in salted water until tender. Drain and slice (about 1/2-inch thick).
While potatoes are cooking,combine vinegar, honey and saffron in a small cooking pot. Bring to a boil over high heat, remove from heat and allow to cool to room temperature. Add the mayonnaise and garlic to the saffron mixture. Stir together and season to taste with salt and pepper.
Place cooked and sliced potatoes in a large serving bowl and fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with additional salt and pepper.
Serves 6
What are Your Favorite
Potato Recipes?
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