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Onion Tart with Caramelized Onions and Gruyère Recipe

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5 from 84 reviews

Patatas Bravas is a classic Spanish tapa featuring crispy fried potatoes served with a spicy, smoky tomato-based brava sauce and optional garlic aioli. This comforting dish combines crunchy texture with bold flavors, perfect as an appetizer or snack.

Ingredients

For the Potatoes:

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

For the 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)
  • 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

For Garlic Aioli (Optional):

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

For Garnish:

  • Fresh parsley, chopped

Instructions

  1. Prepare Potatoes: Rinse the peeled and cubed potatoes in cold water to remove excess starch, then pat them completely dry with a clean kitchen towel to ensure crispiness during frying.
  2. Fry 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 until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Sprinkle with salt while still warm.
  3. Cook 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 (if using), cooking for about 30 seconds until fragrant to build flavor.
  5. Thicken Sauce: Sprinkle the flour over the mixture and stir well to coat everything. Cook for 1 minute to remove raw flour taste.
  6. Add Tomato and Broth: Stir in the tomato paste, followed by the chicken or vegetable broth. Whisk to combine until smooth.
  7. Simmer Sauce: Let the sauce simmer for 5–7 minutes, stirring occasionally until it thickens.
  8. Season Sauce: Add the red wine vinegar, then season with salt and black pepper to taste. Adjust seasoning as needed.
  9. Blend Sauce (Optional): Use an immersion blender to puree the sauce until smooth, or leave it slightly chunky for a rustic texture.
  10. Prepare Garlic Aioli: In a small bowl, mix together mayonnaise, grated garlic, and lemon juice. Add salt to taste and refrigerate until ready to serve.
  11. Assemble Dish: Place the crispy fried potatoes on a serving plate. Drizzle the brava sauce generously over the potatoes.
  12. Serve with Aioli: Add dollops of garlic aioli on top or serve on the side for dipping.
  13. Garnish: Sprinkle freshly chopped parsley over the dish for a vibrant finish and extra freshness.

Notes

  • Ensure potatoes are thoroughly dried before frying to achieve optimal crispiness.
  • Adjust cayenne pepper quantity or omit to control spiciness according to preference.
  • May substitute chicken broth with vegetable broth to keep it vegetarian.
  • Brava sauce can be made ahead and reheated gently before serving.
  • Garlic aioli is optional but adds a creamy, tangy contrast to the spicy sauce.
  • Use a thermometer to maintain oil temperature for even frying and to avoid greasy potatoes.
  • Leftover potatoes can be reheated in an oven or air fryer to restore crispness.

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