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Onion Tart with Caramelized Onions and Cheese Recipe

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4.6 from 72 reviews

Patatas Bravas is a classic Spanish tapas dish featuring crispy golden fried potatoes served with a smoky, spicy tomato-based brava sauce and optional creamy garlic aioli. This flavorful combination makes for an irresistible appetizer or side dish perfect for sharing.

Ingredients

Potatoes

  • 4 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes
  • Vegetable oil for frying
  • Salt to taste

Brava Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (sweet or hot)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup chicken or vegetable broth
  • 1/2 teaspoon red wine vinegar
  • Salt and black pepper to taste

Garlic Aioli (Optional)

  • 1/2 cup mayonnaise
  • 1 small garlic clove, finely grated
  • 1 teaspoon lemon juice
  • Salt to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel. This step ensures the potatoes fry up crispy.
  2. Fry the Potatoes: Heat vegetable oil in a deep-frying pan or pot to 350°F (175°C). Carefully fry the potatoes in batches for 6–8 minutes, or until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate and sprinkle with salt while still warm.
  3. Make the Brava Sauce Base: Heat 2 tablespoons of olive oil in a small saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
  4. Add Aromatics and Spices: Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking for about 30 seconds until fragrant to release the flavors.
  5. Incorporate Flour: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove the raw flour taste, which will help thicken the sauce.
  6. Add Tomato Paste and Broth: Stir in the tomato paste, then gradually add the chicken or vegetable broth while whisking to combine until the sauce is smooth.
  7. Simmer the Sauce: Allow the sauce to simmer gently for 5–7 minutes, stirring occasionally, until thickened to a rich consistency.
  8. Finish the Sauce: Add the red wine vinegar and season with salt and black pepper to taste. Adjust the seasoning as needed for balance.
  9. Optional Blending: Use an immersion blender to create a smooth sauce texture or leave it slightly chunky for a rustic feel, depending on preference.
  10. Prepare the Garlic Aioli (Optional): In a small bowl, mix together mayonnaise, grated garlic, and lemon juice. Add salt to taste and refrigerate until ready to serve to let flavors meld.
  11. Assemble the Dish: Place the crispy fried potatoes on a serving plate. Drizzle the prepared brava sauce generously over the potatoes.
  12. Serve with Aioli and Garnish: Add dollops of garlic aioli on top or serve it on the side for dipping. Garnish with freshly chopped parsley for color and freshness.

Notes

  • Use starchy potatoes like Russet or Yukon Gold for the best crispy texture.
  • Make sure potatoes are fully dry before frying to avoid oil splattering.
  • Adjust the cayenne pepper amount or omit it depending on your preferred spice level.
  • The garlic aioli is optional but adds a creamy contrast to the spicy sauce.
  • To make the dish vegan, use vegetable broth and substitute mayonnaise with vegan mayo in the aioli.
  • Leftover brava sauce can be stored in the refrigerator for up to 3 days.

Find it online: https://alinacooks.com/onion-tart-with-caramelized-onions-and-cheese-recipe/