Patatas Bravas, my style

I do like tapas, but as a veggie you often have a limited choice, mainly with a potato or rice theme – and if you’re at a restaurant with meat eaters everyone wants to try your dishes but it’s not a reciprocal arrangement!

However, I am partial to Patatas Bravas – you can’t really beat spicy fried potatoes! This is my version – probably wholly inauthentic, but I think the combinations work, and it has to be good to roast rather than fry the potatoes. If anyone has a blinding recipe out there, please let me know – maybe it could be the start of a cook off!!

Patatas Bravas (dairy-free, egg-free, nut-free, sesame-free, soya-free, peanut-free, gluten-free, vegetarian and vegan)


serves 4, or more in a tapas selection

  • 400g potatoes
  • olive oil
  • 200ml passata/chopped tomatoes
  • 1/2 onion or 2 shallots, finely chopped
  • 1 tbsp smoked paprika
  • 1 tsp vinegar
  • salt and pepper
  • parsley to garnish

– Chop the potatoes into small cubes, toss in olive oil, a dusting of smoked paprika and seasoning. Roast in a hot oven (220 degrees Centigrade/Gas Mark 6) for about an hour, tossing a few times, until golden and crispy.

– Meanwhile, fry off the onion/shallots in olive oil until translucent. Add the smoked paprika and cook out briefly.

– Stir in the passata/chopped tomatoes and the vinegar. Season.

– Turn the heat to low and cook gently for ten or so minutes.

– Once the potatoes are cooked, remove from the oven. Pour over the sauce and give it a quick stir.

– Serve straight away before the potatoes go soggy!

Tangy Mushroom Tapas

My lovely new bowls have inspired some more Spanish tapas dishes. Tonight, it’s Tangy Mushrooms perfect to accompany a spanish style meze of little tapas dishes. I didn’t have any sherry in the house so improvised with white wine and a good quantity of worcestershire sauce – not at all authentic, but pretty tasty! My girls certainly wouldn’t go near a mushroom, so this was strictly for the adults!

Tangy Mushroom Tapas (dairy-free, egg-free, nut-free, soya-free, gluten-free, vegetarian and vegan)

enough for a shared tapas for two

  • 2 tbsps extra virgin olive oil
  • 750g brown, organic mushrooms, quartered (I’ve been reliably informed never to buy white, non-organic mushrooms!)
  • 2 cloves of garlic, minced
  • 1 tsp lemon juice
  • 2 tbsps white wine
  • 1 tbsp worcestershire sauce
  • 1/4 cup vegetable stock
  • 1 tsp smoked paprika
  • salt and pepper, to taste
  • chopped parsley, a small bunch

– Heat the olive oil and saute the garlic briefly.

– Add the mushrooms and cook for a few minutes.

– Add the smoked paprika and cook out briefly.

– Add the lemon juice, white wine, worcestershire sauce and stock. Season lightly.

– Cook to reduce the sauce until rich and syrupy. Check seasoning.

– Transfer into a pretty tapas dish and sprinkle with chopped parsley.