Patatas Bravas with Aioli & Romano Peppers
& for parents: omelette with goat's cheese & chili pepper
In Spain, they eat patatas bravas as tapas alongside lots of other dishes. Today, you'll combine them with a spicy tomato sauce, a goat's cheese omelette and Romano peppers.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Potatoes
1 teaspoon
Ground paprika
1 piece
Romano pepper
½ piece
Garlic
¼ piece
Red chili pepper
50 g
Passata
2 piece
Egg
(Contains: Ei)
25 g
Grated mature goat's cheese
(Contains: Melk (inclusief lactose))
25 g
Aioli
(Contains: Ei, Mosterd May be present: Weekdieren, Melk (inclusief lactose), Selderij, Soja, Gluten, Sesamzaad, Vis, Schaaldieren)
½ piece
Green Romano pepper
Not included in your delivery
1.75 tablespoon
Olive oil
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Wash or peel the potatoes and dice into 1 - 2cm chunks, then transfer to a bowl. Add the paprika and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Fry the potatoes in a deep frying pan over medium-high heat for 20 minutes, covered. Remove the lid from the pan and continue frying for 15 minutes.
Transfer the peppers to a parchment-lined baking sheet and drizzle with olive oil. Season generously with salt (see Tip). Roast in the oven for 10 - 15 minutes or until they begin to darken, turning halfway.
Tip: if you have flaky sea salt, use this to season the peppers. This type of salt will retain its shape and the peppers will not absorb it so much.
In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
Heat a light drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes. 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.
Crack half of the eggs into one bowl (for kids) and the rest into a second bowl (for parents). Season both with salt and pepper. For parents: whisk the eggs with a splash of milk, the goat's cheese and the chili pepper. For kids: whisk the eggs with a splash of milk. Heat a drizzle of olive oil in a frying pan over medium-high heat and pour in the eggs. Fry each omelette for 5 – 8 minutes, then carefully fold in half.
Serve the patatas bravas and omelettes on plates. For parents: top the patatas bravas with some of the tomato sauce and aioli. Serve with the green Romano pepper. For kids: cut the red Romano pepper into smaller pieces and serve alongside the patatas bravas. Serve the rest of the tomato sauce and aoili separately alongside.
