Wednesday, 24 September 2008

Patatas Bravas Mexicana

This was my lunch today. A take on the Spanish classic.
No recipe - as I forgot to write down quantities but here's what I did. I had some leftover baked potato which I cut up, tossed in a tinsy bit of oil, salt and pepper and baked again for about 30 minutes. I topped the potato with some sauteed red onion, garlic and red pepper which I spiced with coriander, cumin, red chili flakes and lots of cilantro before adding some tomato sauce and fresh diced tomatoes, I reduced this a little and it was done. Would have been even better with some guacamole, and vegan sour cream, to add to the mexican-ness of it all;, but I didn't have an avocado.

I may make this again and write a recipe for it next time!

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