Potatoes: Leftover fried potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to crisp them up again, although they won’t be quite as good as fresh.

The humble potato is a staple in Spanish cuisine, appearing in countless dishes from hearty stews to simple tapas. Whether you prefer them fried, baked, or boiled, potatoes offer a comforting and versatile base for endless culinary creations. We’ll explore two classic ways to enjoy potatoes, and what to do with any leftovers if you have them!

Storing Leftover Fried Potatoes

Leftover fried potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to crisp them up again, although they won’t be quite as good as fresh.

Patatas Bravas (Spicy Potatoes)

Patatas bravas are a quintessential Spanish tapas dish. Crispy fried potato cubes are smothered in a smoky, spicy brava sauce, making them the perfect snack or appetizer to share.

Ingredients:

• 2 large russet potatoes, peeled and cubed
• Olive oil, for frying
• Salt, to taste
• Brava Sauce (see recipe below)
• Aioli (optional), for serving

Prep & Cook Time:

30 minutes

Servings:

4

Instructions:

1. Prepare the brava sauce (see recipe below).
2. Place the cubed potatoes in a large bowl and rinse with cold water until the water runs clear. This removes excess starch and helps them crisp up.
3. Heat about 1 inch of olive oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
4. Carefully add the potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and crispy.
5. Remove the potatoes with a slotted spoon and drain on paper towels. Season immediately with salt.
6. Place the fried potatoes on a serving platter and generously drizzle with brava sauce. Serve immediately with aioli, if desired.

Tips & Variations:

• For extra crispy potatoes, double-fry them. Fry them at a lower temperature (325°F/160°C) first, then remove and let them cool slightly. Fry them a second time at a higher temperature (350°F/175°C) until golden brown.
• Adjust the amount of pimentón de la Vera (smoked paprika) in the brava sauce to control the level of spiciness.

Nutritional Info (per serving, estimate):

• Calories: 350
• Fat: 20g
• Carbs: 40g
• Protein: 4g

Brava Sauce Recipe:

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon pimentón de la Vera (smoked paprika), either sweet or spicy, or a mix
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup tomato sauce
• 1/4 cup chicken or vegetable broth
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the tomato paste, pimentón de la Vera, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the tomato sauce and broth. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
5. Season with salt and pepper to taste. If you prefer a smoother sauce, you can blend it with an immersion blender.

Tortilla Española (Spanish Omelette)

Tortilla Española is a thick, savory omelette made with potatoes and onions. It’s a staple in Spanish homes and bars alike, often enjoyed as a tapa or a light meal. It can be served warm or cold.

Ingredients:

• 1 kg (2 lb) potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 1 cup olive oil
• 6 large eggs
• Salt and pepper, to taste

Prep & Cook Time:

45 minutes

Servings:

6-8

Instructions:

1. In a large skillet, heat the olive oil over medium-low heat. Add the potatoes and onion and cook slowly, stirring occasionally, until the potatoes are very tender and the onion is translucent, about 20-25 minutes. The potatoes should be cooked through but not browned.
2. Remove the potatoes and onion from the skillet with a slotted spoon and drain off the excess oil. Reserve about 2 tablespoons of the oil in the skillet.
3. In a large bowl, whisk the eggs with salt and pepper Season generously.
4. Add the cooked potatoes and onion to the eggs and mix well. Let the mixture sit for about 5 minutes to allow the potatoes to absorb some of the egg.
5. Heat the reserved oil in the skillet over medium heat. Pour the potato and egg mixture into the skillet.
6. Cook the tortilla for about 8-10 minutes, or until the bottom is set and golden brown. Use a spatula to loosen the sides of the tortilla from the skillet.
7. Place a large plate over the skillet and carefully flip the tortilla onto the plate.
8. Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the other side is set and golden brown.
9. Slide the tortilla onto a serving plate. Let it cool slightly before cutting into wedges and serving.

Tips & Variations:

• Don’t be tempted to rush the cooking process. Slow and gentle cooking is key to getting tender potatoes.
• You can add other ingredients to the tortilla, such as chorizo, peppers, or mushrooms. Add these vegetables at the same time as your potatoes. Fried chorizo can be added just before the egg mixture to keep it crisp.

Nutritional Info (per serving, estimate):

• Calories: 300
• Fat: 20g
• Carbs: 20g
• Protein: 8g