The Patatas Bravas Recipe without Tomato

(Patatas Bravas sin Tomate)


By Edu Valor / Author - Spanish Chef

I love spicy food, so the patatas bravas recipe without tomato is right up my alley. Without tomato as in paprika-based.

I enjoy the paprika version as well, even though the tomato-based version is considered the original. 

The tomato version supposedly originated in the 1960s at two Madrid restaurants, Casa Pellico and La Casona. Unfortunately, neither exists today to confirm the rumors.

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Edu's Patatas Bravas
Patatas bravas without tomato in a white tray.Patatas bravas with paprika-based salsa brava.


Paprika-based Salsa Brava


No matter which version a restaurant serves, I enjoy both brava sauces. They have been part of the traditional recipe for decades.

The paprika-based salsa brava in this iconic tapas dish has a smoky flavor, thanks to Spanish Pimentón de la Vera.

This protected paprika can only be made from specific pepper varieties grown in La Vera, Cáceres, Spain.

However, you can make a paprika-based salsa brava using regular smoked paprika.

Let's Make the Patatas Bravas Recipe without Tomato.


Ingredients for 4 Servings

Preparation: 10-15 minutes
Cooking: approx. 20 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 750 g/1.5 lb potatoes, cut large chunks
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 2 tsp spicy paprika
  • 1 tsp smoked paprika (or regular)
  • 200 ml/6.5 fl oz chicken broth
  • 1½ tsp all-purpose flour
  • 3 tbsp olive oil
  • 1-2 tsp vinegar
  • ½ tsp sugar
  • salt

Instructions


The Potatoes

  1. Peel the potatoes and cut them into large chunks, about the size of a golf ball.
  2. Heat oil to 320°F (160°C) and fry the potatoes for 5 minutes.
  3. Remove them from the pan and set them aside to cool.

Paprika Salsa Brava

  1. Heat olive oil in a pan over medium heat.
  2. Add the onion and garlic, cooking until soft and glazy.
  3. Stir in the paprika and flour, then mix a few times before pouring in the chicken broth.
  4. Let the sauce thicken slightly, but not too much.
  5. Transfer the sauce to a pitcher or measuring beaker and blend with a stick blender (or use a regular blender) until smooth.
  6. Add the sugar and vinegar, then blend for a few seconds.
  7. Check the thickness—if the sauce doesn't coat a tablespoon, return it to the pan and reduce until it does.
  8. Taste and season with salt.

Finishing the Potatoes

  1. Heat oil to 356°F (180°C) and fry the potatoes again for 4 minutes, or until golden and crispy.
  2. Season with salt.
  3. Serve the potatoes with salsa brava on top and garnish with fresh parsley

TIPS: 

  • For extra crispy potatoes, fry them twice, letting them cool in between. If you prefer a lower-fat alternative, boil or bake them instead.
  • Cut the potatoes into large chunks, about the size of a golf ball. 
  • If you can’t find spicy paprika, use sweet paprika and add half a dried Spanish chili pepper or half a teaspoon of chili flakes.
  • To check the right thickness, the salsa brava should coat a tablespoon.

Ingredients to make paprika based patatas bravas.The main ingredients of paprika-based patatas bravas.


What you Will Need

  • Frying pan
  • Stick blender (or regular blender)
  • Cooking thermometer
  • Scale
  • Tablespoon
  • Measuring spoons
  • Pitcher or measuring beaker
  • Paring knife
  • Cutting board

A corner building with classic architecture in Madrid.Classic architecture in central Madrid. Photo by Siska van Thienen.


A Typical Dish from Spain

 
Patatas bravas are one of Spain’s most popular tapas, served in nearly every bar across the country.

Their popularity has remained strong since the 1960s, when they first gained fame at Casa Pellico and La Casona. Unfortunately, neither exists today.

In 2008, a United Nations study confirmed that patatas bravas are a traditional Spanish dish, further solidifying Spain as the birthplace of this beloved potato dish topped with a bold, spicy red sauce.


*****

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