Making a twist on a Spanish classic – Patatas Bravas with Halloumi! Buttery potatoes, melty halloumi, and a smoky tomato sauce – what’s not to love?
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Spanish Patatas Bravas with Halloumi
Ingredients
- 1 Pissourkotiko Traditional Goat and Sheep Halloumi , Charalambides Christis
- 3 Medium Potatoes
- 1 Yellow Onion
- 1 Carrot
- 400 ml Tomato Pulp , tinned
- 2 tsp Sweet Smoked Paprika
- ½ tsp Hot Paprika
- 1 tsp Sweet Chili Flakes
- 1 tsp Dry Coriander , ground
- 1 tsp Dry Mint ground
- 15 ml Apple Cider Vinegar
- 6 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
- ¼ freshly ground Black Pepper
Instructions
- We start with the potatoes by peeling them and cutting them in 3cm cubes. We then peel the carrot and we finely chop it. Finally we peel the onion and we finely mince it. Keep everything aside.
- We then cut the halloumi in thick slices and then each slice in 3 so that we have about 5-6 chunks of halloumi per slice. Keep aside.
- Place a medium pot filled with water on high heat and when it boils add the cut potatoes. Bring again to boil and simmer for 12’. Remove from the pot and allow to cool.
- Add a non stick frying pan or pot on medium heat and pour 4 tbsp of the oil. Allow for a minute to heat up and add into it both the cooked potato chunks as well as the halloumi chunks. Fry for about 8’ to give some colour to the halloumi. Remove from the pan/pot and keep aside.
- In the same pan/pot and while it is still hot pour the remaining oil and a minute later the minced onions. Fry for 3’ to soften and be a bit translucent and then add the chopped carrots and fry for 5’ more. Add into the pan/pot the tomato pulp along with the sweet and hot paprika, coriander and mint and simmer for 15’ with the lid on. Remove from the heat, season with the salt and pepper, pour the apple cider vinegar and blend with a hand held blender.
- Take a large deep plate and spread half of the tomato mixture and on top add the potatoes and halloumi. On top of them add the remaining tomato mixture and finally sprinkle the sweet chili flakes.
Video
We start with the potatoes by peeling them and
cutting them in 3cm cubes.
We boil the potatoes and we keep the aside.
We cut the halloumi in cubes.
add into a pot with some oil the cooked potato chunks
as well as the halloumi chunks.
Fry and remove from the pot.
Finely mince the onion
and add into the pot with some oil and fry briefly.
Finely chop the carrot and
add into the pot with the onions.
Add the tomato pulp,
coriander and mint and
along with the sweet and hot paprika,
simmer for 15’ with the lid on.
Then season with the salt and pepper,
pour the apple cider vinegar and
spread half of the tomato mixture and
blend with a hand held blender.
on top add the potatoes and halloumi.
On top of them add the remaining tomato mixture and
finally sprinkle the sweet chili flakes.
