sovegan.com
Loaded Patatas Bravas Traybake
Spiced tomato sauce, garlicky mayo, potatoes, beans, peppers...this traybake is our big and hearty twist on a classic tapas recipe.
Ingredients
Ingredients
- new potatoes, halved
- olive oil
- salt + pepper
- onion, peeled + finely chopped
- red chilli, deseeded + finely chopped
- tsp, smoked paprika
- tin of chopped tomatoes
- sherry vinegar, or red wine vinegar
- padron peppers, see notes
- tin of butter beans, drained + rinsed
- red pepper, thinly sliced
- vegan mayonnaise
- garlic clove, peeled + finely chopped
- fresh parsley, roughly chopped
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Toss the new potatoes on a baking tray with a drizzle of olive oil and season well with salt and pepper. Roast for 15 minutes.
- 3
Meanwhile, add a drizzle of olive oil to a pan on a medium heat. Then add the onion and fry for 8-10 minutes until translucent.
- 4
Next, add the chilli and smoked paprika to the pan and fry for 1 minute until fragrant.
- 5
Add the chopped tomatoes, plus a half tin of water and the sherry vinegar. Simmer on a low heat for 15-20 minutes until reduced. Then season to taste with salt and pepper.
- 6
When the potatoes have cooked for 15 minutes, add the padron peppers, butter beans and red pepper to the tray and drizzle a little more olive oil over everything. Pop the tray back in the oven for 20-25 minutes until the padron peppers are beginning to blister and the potatoes are golden.
- 7
Meanwhile, for the aioli, combine the vegan mayo and garlic along with 2-3 tablespoons of water until you have a drizzle-like consistency.
- 8
When the vegetables are done, dollop the spicy tomato sauce all over them and drizzle the aioli on top.
- 9
To finish garnish with chopped parsley, and enjoy!
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?