Potatoes in Brava Sauce
vegan
-
© Courtesy of Neun Zehn Verlag Potatoes in Brava Sauce (Patatas bravas) from the cookbook “Vegane Tapas” page 53
Ingredients (for servings, )
| For the brava sauce | |
|---|---|
| 1 | Onion (3.9 oz) |
| 2 cloves | Garlic, raw, organic (0.21 oz) |
| 1 tbsp | Rapsöl, raffiniert (bio ?) (0.49 oz) |
| 25 oz | Tomatoes, red, raw (organic?) |
| 1 tsp | Ground paprika (0.08 oz) |
| 1 dash | Sugar, granulated (0.01 oz) |
| 1 dash | Salt (0.01 oz) |
| ½ tsp | Cayenne pepper (0.03 oz) |
| For the potatoes | |
| 21 oz | Potatoes |
| 3 tbsp | Olive oil (1.4 oz) |
| ½ tsp | Sea salt (0.09 oz) |
Equipment
- sieve or food mill (passe-vite)
- grater
- skillet (frying pan)
- oven
- casserole dish (baking dish)
Type of preparation
- fry
- bake
- chop or grind
- sieve
- can (bottle)
- sauté
Preparation
For the brava sauce
Peel and finely chop the onion and garlic. Steam both in a skillet with 1 tbsp olive oil on low heat.In the meantime, use a grater to coarsely grate the tomatoes. The skin will remain intact and should be discarded.
Add the grated tomatoes and ground paprika to the skillet and bring to a boil. Then reduce the heat and let simmer on low for about 12 minutes.
In the original recipe, the author uses ½ tsp sweet ground paprika and ½ tsp hot paprika.
Use a spoon to pass the tomatoes through a fine sieve or sieve them in a food mill. Add a pinch of sugar, season with salt, and if you like spicy foods add a little Cayenne pepper.
The amounts listed for sugar, salt, and Cayenne pepper are only estimates. You can adjust these to meet your taste preferences.
For the potatoes
Clean and wash the potatoes, place on a baking sheet, and drizzle with the remaining olive oil. Sprinkle with coarse sea salt and bake in a preheated convection oven at 200 °C about 10-15 minutes, or until they are tender.Reheat the brava sauce, spoon onto the potatoes, and serve.
|
Nutritional Information per person
Convert per 100g
|
2000 kcal | |
|---|---|---|
| Energy | 284 kcal | 14.2% |
| Fat/Lipids | 14 g | 20.4% |
| Saturated Fats | 1.8 g | 8.9% |
| Carbohydrates (inc.dietary fiber) | 37 g | 13.6% |
| Sugars | 7.2 g | 8.0% |
| Fiber | 6.0 g | 24.0% |
| Protein/Albumin | 5.1 g | 10.2% |
| Cooking Salt (Na:296.0 mg) | 752 mg | 31.3% |
| Essential micronutrients with the highest proportions | per person | 2000 kcal | |
|---|---|---|---|
| Vit | Vitamin C (ascorbic acid) | 56 mg | 70.0% |
| Elem | Potassium, K | 1'117 mg | 56.0% |
| Vit | Vitamin B6 (pyridoxine) | 0.66 mg | 47.0% |
| Sodium, Na | 296 mg | 37.0% | |
| Vit | Vitamin K | 24 µg | 32.0% |
| Min | Copper, Cu | 0.29 mg | 29.0% |
| Vit | Folate, as the active form of folic acid (née vitamin B9 and | 55 µg | 27.0% |
| Min | Manganese, Mn | 0.50 mg | 25.0% |
| Vit | Vitamin E, as a-TEs | 2.7 mg | 22.0% |
| Elem | Phosphorus, P | 140 mg | 20.0% |
Detailed Nutritional Information per Person for this Recipe
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
| Essential fatty acids | per person | 2000 kcal |
|---|---|---|
| Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.35 g | 18.0% |
| Linoleic acid; LA; 18:2 omega-6 | 1.8 g | 18.0% |
| Essential amino acids | per person | 2000 kcal |
|---|---|---|
| Tryptophan (Trp, W) | 0.05 g | 19.0% |
| Threonine (Thr, T) | 0.16 g | 17.0% |
| Lysine (Lys, K) | 0.23 g | 12.0% |
| Phenylalanine (Phe, F) | 0.18 g | 12.0% |
| Valine (Val, V) | 0.20 g | 12.0% |
| Isoleucine (Ile, I) | 0.14 g | 11.0% |
| Leucine (Leu, L) | 0.21 g | 9.0% |
| Methionine (Met, M) | 0.06 g | 7.0% |
| Vitamins | per person | 2000 kcal |
|---|---|---|
| Vitamin C (ascorbic acid) | 56 mg | 70.0% |
| Vitamin B6 (pyridoxine) | 0.66 mg | 47.0% |
| Vitamin K | 24 µg | 32.0% |
| Folate, as the active form of folic acid (née vitamin B9 and | 55 µg | 27.0% |
| Vitamin E, as a-TEs | 2.7 mg | 22.0% |
| Thiamine (vitamin B1) | 0.20 mg | 19.0% |
| Niacin (née vitamin B3) | 2.8 mg | 17.0% |
| Biotin (ex vitamin B7, H) | 8.7 µg | 17.0% |
| Vitamin A, as RAE | 92 µg | 12.0% |
| Pantothenic acid (vitamin B5) | 0.66 mg | 11.0% |
| Riboflavin (vitamin B2) | 0.10 mg | 7.0% |
| Essential macroelements (macronutrients) | per person | 2000 kcal |
|---|---|---|
| Potassium, K | 1'117 mg | 56.0% |
| Sodium, Na | 296 mg | 37.0% |
| Phosphorus, P | 140 mg | 20.0% |
| Magnesium, Mg | 58 mg | 16.0% |
| Calcium, Ca | 47 mg | 6.0% |
| Essential trace elements (micronutrients) | per person | 2000 kcal |
|---|---|---|
| Copper, Cu | 0.29 mg | 29.0% |
| Manganese, Mn | 0.50 mg | 25.0% |
| Iron, Fe | 2.0 mg | 14.0% |
| Zinc, Zn | 0.84 mg | 8.0% |
| Iod, I (Jod, J) | 8.2 µg | 5.0% |
| Selenium, Se | 1.0 µg | 2.0% |
| Fluorine, F | 8.1 µg | < 0.1% |
These crisply baked potatoes in brava sauce are a favorite Spanish tapas dish. They can be prepared spicy, like in the original recipe, or as a milder version.
Brava: In Spanish, the term “brava” means brave or courageous. And depending on the amount of hot ground paprika and Cayenne pepper you use, trying these crispy baked potatoes in a spicy sauce is truly a test of courage.
High-quality ingredients: With simple recipes such as this one, it is best to use high-quality ingredients. In this way, a simple dish can become a true delicacy. This sauce owes its unique taste primarily to the ground paprika. The author uses a smoked Spanish paprika that is produced in the Extremadura, a region in western Spain, and known for its intense color and smoky flavor. Outside of Spain, this special praprika can be purchased online or in certain gourmet food shops. If you can’t source this type of paprika, you can also use the standard type available at your local grocery store.
Recommendations for ingredients: The original recipe calls for vine-ripened tomatoes as these give the sauce an especially nice flavor. However, normal tomatoes can also be used. For the potatoes, we recommend that you use small new potatoes.
