PATATAS GRAVAS

By: Mark Cua

Spanish food is succulent and very aromatic. This is what makes Spanish cooking delicious makes you want for more. Spaniards are chefs in nature and this is through a mixture of moorish and Spanish cooking delicacy. Through the centuries since the Dark ages, Patatas in English means potato had been one of the main diet of the Spaniards. It is the European counterpart for Rice.

 Patatas Bravas is simple to make and can be a dish in our lunch table or meriendas.

Ingridients: 
For the Potatoes


1 1/2 kg of peeled potatoes
Olive Oil to fry in Potatoes

For the Brava Sauce


1 Onion Finely chopped
1 Cloved of Garlic Finely chopped
6 Riped tomatoes
1 Tbsp of Sugar
3 dried chillis
2 Tbsp of Hot Paprika
1 level of soup spoon of plain floor
2oo ml of water
2 tbsp of wine vinegar
Salt
Freshly grounded pepper

Methods of Cooking: 
First Step, Peel the potatoes and boil them from 5 to 10 minutes

Second Step, For the Bravas Sauce boil the Onion, Garlic, dried chillies with the olive oil until onions turns transparent. Then remove from the heat and add paprika to mix with.

Third Step, Mix the flour with water and simmer it for 15 minutes.

Fourth Step, Cut the potatoes into little bits and deep fry them if it suits your taste.

Fifth Step, Serve them into plates by pouring the Brava sauce over the Potatoes. Bravas are better served hot rather than cold.

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