|Ingredients||Potatoes, Vegetables, Mushrooms, Meat|
|Day Part||Breakfast, Lunch|
|Menu Part||Side Dish|
Source: United States Potato Board
Papas Bravas—also known as Patatas Bravas—is typically served as a tapa in Spanish restaurants. In this adaptation, boiled potatoes are combined with chorizo, bell peppers, garlic, mushrooms, herbs and a bit of hot pepper heat for a heartier dish that can work in other dayparts. Try it for breakfast sided up to eggs or on the lunch menu to accompany a sandwich or salad.
1/2 cup olive oil
3 lb. Spanish chorizo, cut into ¼ in.-thick slices
3 lb. mushrooms, sliced
3 oz. red onion, chopped
2 oz. garlic, finely chopped
5 lb. small potatoes (1½ in.), boiled and cut into quarters
1 1/2 qt. chicken stock
1 cup julienned roasted bell pepper
1/2 cup chopped green onions
2 tbsp. chopped fresh oregano leaves
2 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
1 tsp. salt
Hot pepper sauce, as needed
1/2 tsp. crushed red pepper
1 1/2 cups fresh cilantro leaves
- In rondo or large pot, heat oil over med.-high heat. Saute chorizo, mushrooms, onion and garlic until mushrooms are wilted, about 5 min.
- Add remaining ingredients except cilantro; bring to a boil.
- Reduce heat and simmer until heated through, about 5 min.
- Chill before using.
- For each serving, to order, heat 1 cup potato mixture; garnish with 1 tbsp. cilantro.