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Patatas Bravas Salad
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Patatas Bravas Salad

Patatas Bravas Salad

with Spicy Aioli, Almonds, and Feta

Patatas bravas is one of Spain’s most beloved late-night snacks, and we totally understand why. It consists of crispy fried potatoes drizzled with a warm and slightly spicy aioli sauce (excuse us while we drool over how delicious that sounds). Our chefs, Freida and Nate, transformed it into a meal by adding peppery arugula, juicy tomatoes, and creamy feta. Olé!

Tags:
Gluten-free
Veggie
Spicy
Allergens:
Soy
Milk
Tree Nuts
Eggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
DifficultyEasy

Ingredients

serving amount

1 jar

Artichokes

(Contains Soy)

12 ounce

Russet Potato

2 ounce

Arugula

4 ounce

Grape Tomatoes

¼ cup

Feta Cheese

(Contains Milk)

1 ounce

Almonds

(Contains Tree Nuts)

1 jar

Mayonnaise

(Contains Eggs)

2 tablespoon

White Wine Vinegar

2 clove

Garlic

¼ ounce

Parsley

1 ounce

Green Olives

1 teaspoon

Chipotle Powder

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories588 kcal
Energy (kJ)2460 kJ
Fat43 g
Saturated Fat6 g
Carbohydrate45 g
Sugar4 g
Dietary Fiber10 g
Protein14 g
Cholesterol19 mg
Sodium842 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Peeler
Plate
Small Bowl

Instructions

Prep
1

Wash and dry all produce. Drain the artichokes. Halve the artichokes lengthwise and pat dry between two layers of paper towel. Thinly slice the olives. Halve the tomatoes. Pick the parsley leaves of the stems. Mince or grate the garlic. Peel and dice the potatoes into ½–inch cubes.

Cook the potatoes
2

Heat a ¼–inch layer of olive oil in a large pan over medium-high heat. Add the potatoes and fry 8-10 minutes, turning to brown on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.

Cook the artichokes
3

Add the artichokes to the same pan. Fry 5-6 minutes over medium-high heat, turning to cook on all sides, until golden brown and crispy. Remove from the olive oil and reserve on a paper-towel-lined plate. Season with salt and pepper.

Make the aioli
4

In a small bowl, mix together the mayonnaise, 1 Tablespoon white wine vinegar, a pinch of garlic (to taste) and as much chipotle powder as you like. Season with salt and pepper.

5

Serve: Plate the arugula and top with tomatoes, sliced almonds, olives, feta cheese, potatoes, and artichokes. Drizzle the patatas bravas salad with spicy aioli, garnish with parsley leaves, and enjoy!