These Spanish Potatoes in Tomato Sauce are one of the most underrated dishes from Spain. They´re packed with flavors, easy to make and done in about 30 minutes. But the best part is the texture of the potatoes, as they just melt in your mouth.
This dish is known in Spain as Patatas con Tomate. It´s typically served as a tapas appetizer, but you can totally serve these potatoes as a side dish, next to some Spanish cod and a garden salad. Heck, you can even serve them next to some fried eggs for an incredible breakfast.
To make this dish I used new potatoes. You want to use potatoes here that are more waxy than starchy. As they hold their shape better when cooked and won´t fall apart. They will also help you in achieving that melt in your mouth texture.
TIPS & TRICKS to Make this Recipe: To make the tomato sauce, I used a handheld mixer. But you can also use a blender or food processor. Either way, once you make the puree, simmer the sauce for at least 10 minutes. That way all the flavors can develop.
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Watch the Video Below on How to Make Spanish Potatoes in Tomato Sauce
Spanish Potatoes in Tomato Sauce
- 1 3/4 cup extra virgin olive oil 360 ml
- 2 1/2 lbs new potatoes 1.15 kg
- 4 tomatoes 1 1/4 lbs / .60 kg
- 1 small onion
- 1 clove garlic
- 1 bay leaf
- pinch white sugar
- pinch sea salt
- dash black pepper
Heat a large deep fry pan with a medium heat and add in 1 1/2 cups extra virgin olive oil
Meanwhile, cut the potatoes (peeled) into medium sized 3/4 inch (2 cm) thick pieces
Add the cut potatoes into the hot olive oil, mix together so all the potatoes are coated in the olive oil and then mix every 3 to 4 minutes so they evenly fry
Meanwhile, cut the tomatoes into quarters and then add into a tall plastic cylinder, also add in 1 small onion cut in half and 1 clove garlic, season with sea salt, black pepper and a little white sugar, using a handheld mixer, blend together until you end up with a smooth puree, you can also use a blender or food processor here
Heat a small fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in the tomato puree, quickly mix together, then add in 1 bay leaf and lower to a low heat, place a lid and simmer
Once the potatoes are perfectly golden fried, about 20 to 23 minutes, remove the pan from the heat, drain the potatoes into a colander with a sieve and bowl underneath, shake off any of the excess oil in the potatoes
Add the potatoes back into the fry pan (heat turned off), season with sea salt and gently mix together (reserve the olive oil for future recipes)
After simmering the tomato sauce for 12 to 14 minutes, remove from the heat, add over the potatoes, remove the bay leaf and gently mix together until each potato is coated in the tomato sauce, transfer into a serving dish and serve, enjoy!
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