Spanish · Main
Patatas bravas
Patatas bravas, cuisine espagnole, pour 6 convives. Comptez 20 minutes de preparation et 45 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 20 min
- Cuisson
- 45 min
- Pour
- 6
Ingrédients
- Agria or Monalisa pommes de terre — 800 g
- Sunflower oil for frying — 1000 ml
- huile d'olive vierge extra — 60 ml
- oignon, finely chopped — 80 g
- ail — 10 g
- Sweet smoked paprika — 8 g
- Hot smoked paprika — 3 g
- tomate passata — 200 g
- Sherry vinegar — 10 ml
- oeuf yolk — 20 g
- Sunflower oil (aioli) — 130 ml
- citron juice — 10 ml
- Fine fleur de sel — 6 g
Méthode
- Peel pommes de terre and cut into 3 cm irregular cubes; rinse and simmer in salted water at 90 °C for 8 minutes until just tender; drain and air-dry 15 minutes.
- For bravas sauce, sweat oignon and half the ail in huile d'olive 6 minutes; add both paprikas off the heat, stir 20 seconds.
- Add passata, simmer 12 minutes, season with sherry vinegar and sel, then blend smooth.
- For aioli, whisk yolk with remaining grated ail; emulsify in sunflower oil, finish with citron juice and sel.
- First fry: 150 °C for 5 minutes until blond and cooked through; drain and cool 10 minutes.
- Second fry: 185 °C for 3–4 minutes until deeply crisp; season immediately with sel.
- Toss into a bowl, zigzag both sauces generously over the top.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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