Home
Recipes
Quick

Yoghurt muffins with warm sticky strawberry preserve

Berry recipes

Yoghurt muffins with warm sticky strawberry preserve

15 minutes

Grilled bread with Serrano ham and olive oil-fried eggs

Egg recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Chocolate orange fondants with Christmas-mess ice cream

Chocolate orange fondants with Christmas-mess ice cream

10–12 minutes

Beetroot and vanilla salmon gravadlax

Beetroot recipes

Beetroot and vanilla salmon gravadlax

Easy sundae

Easy sundae

Frozen litchi daiquiri

Frozen litchi daiquiri

Peppadew-prawn ceviche

Ceviche recipes

Peppadew-prawn ceviche

Creamy vanilla flan

Creamy vanilla flan

30 - 40 minutes

Cheat's paella

Cheat recipes

Cheat’s paella

25 minutes

Potato latkes with sour cream and smoked salmon

Potato latkes with sour cream and smoked salmon

2 minutes

White Spanish sangria with ripe peaches

Vegan recipes

White Spanish sangria with ripe peaches

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