Patatas Bravas – Spanish Vegetarian Tapas

In Spain, tapas are very popular. In restaurants and bars, people often will eat a variety of small plates instead of a full meal. The Moors ruled Spain for a long time and this tradition most likely came from the Arabic idea of meze. In fact, in some Spanish recipes, the Arabic effect is still seen. Their use of spices like cumin, coriander and paprika and their tradition of shish kebab, called pinchos. That’s a recipe I will have to show you at a later date.

Smoked Paprika is integral to Spanish cuisine. Don’t make the mistake of thinking you will just substitute sweet paprika. The intense smoky flavor makes a huge difference in taste. If you have searched your city far and wide and can’t find smoked paprika, then the best alternative would be to add a little cumin to paprika. It still won’t be the same, but it is the best substitute.

Traditionally, Patatas Bravas is often made with fried potatoes. I made this version a little healthier by making roasted potatoes. The umami which is achieved from the combination of the spiced tomato sauce and fresh aioli is so delicious you won’t care if the potatoes are fried or roasted or even boiled, I would venture to guess!

There are three parts to this simple dish:

• Roasted Potatoes
• Spiced Tomato Sauce
• Fresh Garlic Aioli

However, an additional squeeze of fresh lemon juice on the top makes all the difference and brings this already delicious dish to the next level!

This makes a great addition to your holiday table. You can serve it as a starter or as a side dish. Now doesn’t this bite scream UMAMI – a little spicy, a little sour, a little smoky…

It also can make the foundation for a fabulous meal. I had some with a piece of grilled salmon for lunch and it worked great together!

• Basque Chicken
• Spanish Tapas
• Membrillo (Quince Paste)
• Andalucian Garlic Shrimp
• Tortilla de Patata