Name: Patatas bravas with baked Greek style cheese with Romano pepper and a bean salad
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: 400 g Potatoes; 200 g Passata; 50 g Aioli; 1 piece Red onion; 30 g Capers; ½ pack Mixed beans; 40 g Arugula & lamb's lettuce; 1 piece Romano pepper; ½ piece Lemon; 100 g Greek-style cheese; 1 sachet(s) Dried oregano; ½ piece Red chili pepper; 1 piece Garlic; 2 teaspoon Ground paprika; 1 tablespoon Olive oil; 1 tablespoon Extra virgin olive oil; to taste Salt and pepper

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Recipes

Patatas bravas with baked Greek style cheese

with Romano pepper and a bean salad

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Allergens:

•Mosterd

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 g

Potatoes

100 g

Passata

25 g

Aioli

(Contains: Ei, Mosterd May be present: Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)

¼ piece

Red onion

15 g

Capers

¼ pack

Mixed beans

20 g

Arugula & lamb's lettuce

½ piece

Romano pepper

¼ piece

Lemon

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ sachet(s)

Dried oregano

¼ piece

Red chili pepper

½ piece

Garlic

1 teaspoon

Ground paprika

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3073 kJ

Calories734 kcal

Fat42.3 g

Saturated Fat11.9 g

Carbohydrate62.2 g

Sugar11.7 g

Dietary Fiber18.2 g

Protein24.3 g

Salt2.9 g

Potassium127.3 mg

Calcium15.4 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Baking Sheet with Baking Paper

•Saucepan

•Salad Bowl

Cooking Steps

Preheat the oven to 200°.
Finely chop the onion.
Wash the potatoes and dice into 1 - 2cm chunks. Heat a drizzle of olive oil in a lidded deep frying pan on medium-high heat and fry the potato cubes for 12 – 14 minutes, covered.
Take of the lid, add half of the onion. Season with the ground paprika, salt and pepper. Fry for another 3-4 minutes.

Half the Romano pepper lengthwise and transfer to a parchment-lined baking sheet. Season generously with salt.
Cut the Greek style cheese into one piece per person and season generously with the dried oregano.
Roast both the Romano Pepper and the Greek style cheese in the oven for 8 - 12 minutes or until they begin to darken.
In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
Heat a saucepan over medium-high heat. Fry the garlic and chili pepper for 1 - 2 minutes, without oil. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Drain and rinse the beans.
Zest the lemon, then cut half of the lemon into wedges and juice the rest into a small bowl.
In a salad bowl mix the lemon juice with the extra vierge olive oil. Season to taste with salt and pepper.
Add the rest of the chopped onion to the dressing.

Add the beans, lettuce and capers to the dressing. Mix well and season to taste with the grated lemon.
Serve the potatoes topped with the tomato sauce and aioli. Serve the pepper on the side and top it with the Greek-style cheese. Serve with the bean salad.