Recipe: Easiest Patatas Bravas Style Recipe


Inspired by the classic tapas dish of Patatas Bravas, this version goes the extra mile. With a rich, red wine and tomato sauce, spicy chorizo and fresh broad beans all being added to sautéd potatoes. Plus, it's ready in about 20 minutes... no excuses!


  • 250 g new potatoes
  • 1 red onion
  • 1 clove of garlic
  • 1 glug of red wine
  • 1 tin of chopped tomatoes (400g)
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 200 g chorizo sausage
  • 100 g broad beans
  • 1 bunch of fresh parsley
  • 150 g frozen peas (optional)
Cook the potates

Step 1

Cook The Potates

Wash the potatoes and submerge in a pan of salted warm water. Heat to a boil and simmer for 12 minutes until the potatoes are just cooked.

Tomato sauce

Step 2

Tomato Sauce

Peel and finely slice the onion and garlic, then fry in a saucepan with salt, pepper, a drizzle of oil and a lid to trap in the steam. Glug in the red wine after a few minutes and once the onion has softened. Add the tomatoes and vinegar, heat to a simmer and bubble gently for a few minutes until the potatoes are cooked.

Pop the broad beans

Step 3

Pop The Broad Beans

Pop the broad beans out of their shells.

Add the chorizo

Step 4

Add The Chorizo

Slice the chorizo into bite-sized chunks. Drain the potatoes and add to a hot frying pan with a shot of olive oil and the sliced chorizo. Fry for 3-4 minutes to get some crispy edges and golden colour on the potatoes.

Toss in the green stuff

Step 5

Toss In The Green Stuff

Toss the broad beans in to the potato mixture to warm through as you chop the parsley. Serve the potatoes into a bowl and season with sea salt, then pour over the tomato sauce and garnish with plenty of fresh parsley to serve.

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