Once it starts to firm up around the edges and in the center (although it will still be a little runny on top) place a large plate (larger than the size of the pan) over the pan and flip the omelette onto the plate.

Wondering what ingredients you need to make patatas bravas? Fortunately, there's only a couple of simple ingredients you'll need--and you may already have them in your pantry. Make the bravas sauce. You can do this ahead of time, but if not, simply throw together a batch of salsa brava while the potatoes are frying. It doesn't take long. Be aware that the potato dough should rest in the fridge for at least an hour, best overnight, before it’s used to wrap the beef mixture which should be cold as well and given a few hours that all the flavors can come together. So, best prepare the potatoes and the meat filling a day before assembling the Papas rellenas.In patatas bravas, you’ll find two simple ingredients: potatoes and bravas sauce. The potatoes are cut into bite-size chunks and deep fried in olive oil. The bravas sauce is usually drizzled on the potatoes before serving.This Spanish condiment is bright red and only slightly spicy, which explains its name: brava roughly translates to "brave." Although bravas sauce isn’t usually really hot, sometimes it can be! Bravas Sauce: You can use ready made if you can find some, but it's best to make your own bravas sauce for the best flavor. It takes only 6 simple ingredients and 15 minutes to make! Nowadays, my mother’s glaucoma has affected her sight and kept her from cooking like she used to, but that doesn’t stop her from telling us (my sisters & I) how we should cook certain family recipes. Jump to: Fry the potatoes. Heat 1 cup of oil in a medium skillet over medium-high heat. Once the oil is hot and bubbles a little, add the rest of the potatoes. Don’t overcrowd the skillet — work in batches if you need to. Cook for 20 to 25 minutes, until the potatoes are fully cooked (crisp on the outside, tender on the inside). Tip: If you are not a fan of Gorgonzola, use another crumbly cheese like goat’s cheese or pecorino.

To make things easier for you, I am going to break down the directions to this recipe into sections. Prep The Potatoes To start making the Spanish potatoes recipe you have to wash the potatoes very well. Keep in mind that you are going to eat them with their skin on, so you have to remove any type of dirt. Now use the spatula again to press the sides of the omelette in and under, to keep that rounded edge. The potato dough can be made with white or yellow potatoes, or a mixture which, in my opinion, works best to get the right creamy though structured texture. Some people even add yucca to it. Pile your hot crispy fried potatoes onto a plate and immediately drizzle a generous amount of bravas sauce on top. To add a cooling element, I sometimes also top the potatoes with some garlic aioli, but this is totally optional. If you have more bravas sauce, serve it in a small bowl to the side.

More Spanish Tapas Recipes

Salt before frying. After you parboil and drain the potatoes, toss them in some kosher salt to season them and to also give them a rougher surface for more crispiness. Serve and enjoy! Transfer the potatoes to a large plate and drizzle with plenty of bravas sauce and aioli (if using). Serve immediately. Meanwhile, heat the oil in a large pan over a medium heat. When hot, lower the heat and fry the pancetta for 2 to 3 minutes, until it starts to crisp up. Remove the pancetta from the pan and set aside. Most recipes simply call for stale bread – though you’ll get a much better consistency if you use “country-style bread” (ie, not a sliced tin loaf, but something with more structure). There’s no need to buy an Italian loaf for the purpose, unless you’d really like to; or to waste the crusts by discarding them – I leave them on in Oliver’s recipe and find that, once sufficiently softened, I rather like the texture and flavour. Ingredients: Rosa Damascena Flower Water, Water, Butylene Glycol, Caprylic/Capric Triglyceride, 1,2-Hexanediol, Cetyl Alcohol, Ammonium Acryloyldimethyltaurate/Beheneth-25 Methacrylate Crosspolymer, Hydrolyzed Sodium Hyaluronate, Sodium Hyaluronate, Hydroxypropyltrimonium Hyaluronate, Sodium Hyaluronate Crosspolymer, Hyaluronic Acid, Potassium Hyaluronate, Hydrolyzed Hyaluronic Acid, Sodium Acetylated Hyaluronate