Home
Recipes
Woolworths slicing tomatoes

Paneer with spinach-yoghurt sauce

Indian recipes

Paneer with spinach-yoghurt sauce

20 minutes

Roast pepper-and-tomato pasta

Pasta recipes

Roast pepper-and-tomato pasta

20 minutes

Oven-baked tomato toast

Breakfast recipes

Oven-baked tomato toast

40 minutes

Oven-roasted chicken bolognese with big-batch polenta

Chicken recipes

Oven-roasted chicken bolognese with big-batch polenta

45 minutes

Huevos rancheros egg pie

Breakfast recipes

Huevos rancheros egg pie

45 minutes

Marinated tomato-and-mozzarella pizza

Pizza recipes

Marinated tomato-and-mozzarella pizza

20 minutes

Paprika- and butter bean-stuffed tomatoes

Beans recipes

Paprika- and butter bean-stuffed tomatoes

30 minutes

Mussels with tomato vinaigrette

Prawns and

Mussels with tomato vinaigrette

5 minutes

Smoked snoek and avocado tabbouleh

Braai recipes

Smoked snoek and avocado tabbouleh

30 minutes

Coconut curry hake with lentil-rice

Coconut recipes

Coconut curry hake with lentil-rice

25 minutes

Cheat's paella

Cheat recipes

Cheat’s paella

25 minutes

Patatas bravas

Vegan recipes

Patatas bravas

10 minutes

Load more

Patatas bravas

By Maranda Engelbrecht

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

60 ml extra virgin olive oil
1 small red onion
2 cloves garlic
5 ml (1t) paprika
5 ml (1t) cayenne pepper
4 small tomatoes, skinned and chopped
1 bay leaf
1 T sugar
Sea salt and freshly ground black pepper

For the potato

2 organic potatoes, washed and chopped
Sunflower oil, for frying

Method

Heat the oil in a small saucepan. Add the onion, garlic, paprika and cayenne. Stir through for 2 minutes. Add the tomato, bay leaf and sugar. Simmer for 5 minutes or until the sauce is slightly reduced. Season with salt and pepper.

To prepare the potato: deep fry the potato wedges until golden brown. Place on a paper towel and serve warm with the sauce