Chef Jordi Cruz modernizes patatas bravas with a healthy twist.
In Spain, patatas bravas are a signature dish in bars and restaurants. Their simplicity, flavor , and spicy touch make them a classic among Spanish tapas. And now, chef Jordi Cruz, owner of the restaurant ABaC , has shared his healthier version : crispy patatas bravas made in an air fryer.
He shared this new, cheap and simple recipe in a video for one of the brands he's an ambassador for. These bravas are lighter than traditional ones because they're not fried in oil. This results in a lower-calorie and lower-fat dish without sacrificing that crispy, mouthwatering texture.
The chef's master touch comes with a double sauce: a homemade brava made with tomato, onion, paprika, ñora pepper and Worcestershire sauce, adding a touch of aioli reminiscent of the traditional dish. potatoes al caliu from his homeland Barcelona.
This more modern version is ideal for preparing at home, whether for a snack with friends or for a guilt-free indulgence.
Ingredients- Potatoes
- Eggs.
- Ripe tomato.
- Chopped dried onion.
- Ñoras.
- Sweet paprika.
- Spicy paprika.
- Worcestershire sauce.
- Double concentrated tomato.
- Extra virgin olive oil.
- Salt to taste.
- Pepper to taste
- Garlic.
- Lemon juice.
- Mild olive oil.
- Wash the potatoes well and cut them into wedges , ensuring they are of uniform size to ensure even cooking.
- Soak them in a bowl of cold water for at least 30 minutes.
- Drain the potatoes and pat them dry with kitchen paper . Once dry, add salt and a tablespoon of extra virgin olive oil.
- Place the potatoes in the air fryer and cook at 200°C for 20 minutes . After 10 minutes, stir them to ensure even browning.
- Place a garlic clove, egg, lemon juice and a pinch of salt in the blender glass.
- Add light olive oil and extra virgin olive oil , pouring them carefully so as not to break the initial emulsion.
- Beat the mixture for a few seconds until it begins to emulsify. Set aside to refrigerate.
- Soak the ñoras in hot water for about 20 minutes . Once softened, remove the flesh with a spoon.
- In a pan with a little extra virgin olive oil, sauté chopped onion and garlic until golden brown and caramelized.
- Add chopped ripe tomatoes and the double-boiled tomato paste . Cook over medium-high heat until the mixture reduces and the flavors are concentrated.
- Add the ñora flesh, the sweet and spicy paprika, Worcestershire sauce, and salt and pepper to taste. Continue cooking for a few more minutes.
- Blend the sauce until smooth and even. If necessary, strain through a fine sieve.
- Place the freshly cooked potatoes on the plate. Cover them generously with the hot brava sauce and add aioli to taste.
The potato is one of the most popular foods in the world for its nutritional value, versatility, and satiating power. It's rich in vitamin C , which supports immune function and provides antioxidants.
Additionally, it's rich in potassium , which improves nerve function, muscle contraction, and helps maintain a steady heart rate. Potatoes are also a source of choline, an essential nutrient for a healthy brain, nerves, and muscles.
Per 100 grams, potatoes contain:
- Calories: 88 kcal.
- Proteins: 2.5 gr.
- Total lipids: 0.2 gr.
- Carbohydrates: 18 gr.
- Fiber: 2 gr.
20minutos
