Spain on a Fork > All Recipes > Tapas > 4 Classic SPANISH TAPAS using Potatoes
All Recipes, Tapas / March 31, 2020

4 Classic SPANISH TAPAS using Potatoes

Spain is famously known for their tapas, which are essentially small plates of food that you nibble on before a meal. They´re usually made with very simple & minimal ingredients, but pack a big punch of flavors. With that being said, I´m going to show you how to make 4 Classic SPANISH TAPAS using Potatoes.


Folks, this is what Spanish cuisine is all about. Grabbing very basic and humble ingredients, like the potato, and turning them into extraordinary dishes. All 4 of these tapas are easy to make, loaded with flavors and each one is done in 30 minutes or less.


The 4 recipes we will be making are: Patatas Bravas, Patatas a lo Pobre, Ensaladilla Rusa and Patatas con Aioli. All 4 of these tapas are extremely popular here in Spain. In-fact, you will find all of them at almost every tapas bar and restaurant here in Spain.


TIPS & TRICKS to make these Recipes: I used yukon gold potatoes to make these tapas. But you can use whichever type of potatoes you like. I also used a Spanish Extra Virgin Olive Oil to make these tapas. Very important to use Spanish olive oil here, as it´s what gives these dishes that authentic Spanish flavor.


Key Ingredients & Cookware I used in these Recipes:
MY SWISS DIAMON PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make 4 Classic SPANISH TAPAS using Potatoes

4 Classic SPANISH TAPAS using Potatoes

Course Appetizer
Cuisine Spanish
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE PATATAS BRAVAS

  • 2 yukon gold potatoes cut into 3/4 inch pieces
  • 5 tbsp extra virgin olive oil
  • 2 tsp sweet smoked Spanish paprika
  • 1 tsp hot smoked Spanish paprika
  • 1 tbsp cornstarch
  • 1/2 tsp white wine vinegar
  • sea salt
  • black pepper

FOR THE PATATAS A LO POBRE ¨POOR MAN´S POTATOES¨

  • 1 yukon gold potato
  • 1/2 onion thinly sliced
  • 1/2 red bell pepper cut into 2-inch long strips
  • 1/2 green bell pepper cut into 2-inch long strips
  • sea salt
  • black pepper

FOR THE ENSALADILLA RUSA ¨POTATO SALAD¨

  • 2 yukon gold potatoes cut into 1/4 to 1/2 inch thick pieces
  • 2 shallots finely diced
  • 1 tomato roughly diced
  • 2 hardboiled eggs roughly diced
  • 1/4 cup corn kernels
  • 20 green Spanish olives pitted
  • 1 cup mayonnaise
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • sea salt
  • black pepper

FOR THE BABY BOILED POTATOES WITH GARLIC AIOLI

  • 10 baby new potatoes
  • 1/2 cup mayonnaise
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • sea salt
  • black pepper

Instructions

TO MAKE THE PATATAS BRAVAS

  1. Cut 2 yukon gold potatoes into squares that are about 3/4 of an inch big, add them to a bowl, drizzle in a generous tablespoon of extra virgin olive oil, season with sea salt & black pepper, toss together until well combined, transfer the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F, meanwhile, heat a fry pan with a medium heat and add in a 1/4 cup extra virgin olive oil, after 3 minutes transfer the hot olive oil into a bowl, add in 2 teaspoons of sweet smoked paprika, 1 teaspoon of hot smoked paprika and 1 tablespoon of cornstarch, whisk together untill well combined, transfer the olive oil mixture back to the pan and heat with a medium heat, as you´re whisking everything together, slowly add in 1 cup of vegetable broth, once all the broth has been added, continue to cook on a medium heat and whisk continuously, after 5 minutes and your sauce has thickened up, turn off the heat, add in 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt, whisk together until well combined and set aside (the sauce will thicken up as it gets colder), after roasting the potatoes for 25 minutes, remove them from the oven and transfer to a serving dish, whisk the brava sauce in the pan one more time and add spoonfuls over the potatoes, serve at once

TO MAKE THE PATATAS A LO POBRE

  1. Cut 1 large yukon gold potato into 1/4-inch thick rounds, thinly slice 1/2 of an onion and cut 1/2 red bell pepper and 1/2 green bell pepper into 2-inch long strips that are a 1/4-inch thick, heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes add in the slices of potatoes and mix around with the olive oil, after 8 minutes and the potatoes have a light golden color, add in the sliced onions and pieces or bell pepper, mix occasionally so each piece of vegetable is evenly cooked, after a total of about 15 minutes since adding the potatoes and they´re fully cooked through, season everything with sea salt & black pepper, mix together so all the seasonings are evenly divided, remove from the heat and transfer everything into a large serving dish, enjoy

TO MAKE THE ENSALADILLA RUSE

  1. Cut 2 yukon gold potatoes (peeled) into pieces that are between 1/4 inch to 1/2 inch thick, add the pieces of potatoes into a sauce pan, fill with cold water to about 1/2 inch above the potatoes and heat with a high heat, after 15 minutes and the potatoes are fully cooked through but still firm, drain the potatoes into a strainer, shake off any excess water and add the boiled potatoes into a large bowl, then add in 2 shallots that have been finely diced, 1 tomato that has been roughly diced, 2 hardboiled eggs that have been roughly diced, 1/4 cup corn kernels, 20 green pitted Spanish olives, 1 cup mayonnaise, shred in 1 large clove of garlic and pour in 1 tablespoon of extra virgin olive oil, season everything with sea salt & black pepper, gently mix together until everything is well combined, add to the fridge for a couple of hours before serving, this potato salad will hold for up to 3 days in the fridge

TO MAKE THE BABY BOILED POTATOES WITH GARLIC AIOLI

  1. Wash and pat dry 10 baby new potatoes, add into a sauce pan, fill with cold water to about 1/2 inch above the potatoes, season generously with sea salt and heat it with a high heat, meanwhile, add 1/2 cup mayonnaise into a large bowl, shred in 2 cloves of garlic, squeeze in 1 teaspoon of fresh lemon juice, pour in 1 tablespoon of extra virgin olive and season with sea salt & black pepper, whisk together until well combined, transfer to a smaller bowl and set aside, after boiling the potatoes for 25 minutes and they´re fully cooked through, but still firm, drain the potatoes into a strainer, shake off any excess water and add the potatoes into a serving dish, place the bowl with the garlic aioli next to the potatoes and sprinkle with freshly chopped parsley, serve warm, cold or at room temperature

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make these tapas recipes.

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3 Comments

  1. surya

    Thanks for this useful informative blog to sharing step by step.

    18 . Jun . 2020
  2. Priscilla Riofrio

    Hi

    I ? tapas

    09 . Apr . 2020
    • Spain on a Fork

      Thanks for the comment Priscilla 🙂 much love

      09 . Apr . 2020

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