Patatas Bravas Salad

Name: Patatas Bravas Salad with Spicy Aioli, Almonds, and Feta
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 jar Artichokes; 12 ounce Russet Potato; 2 ounce Arugula; 4 ounce Grape Tomatoes; ¼ cup Feta Cheese; 1 ounce Almonds; 1 jar Mayonnaise; 2 tablespoon White Wine Vinegar; 2 clove Garlic; ¼ ounce Parsley; 1 ounce Green Olives; 1 teaspoon Chipotle Powder; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Spicy Aioli, Almonds, and Feta

Recipe Development TeamPublished on July 26, 2016

3.5

(2K customers rated)

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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

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

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

Nutrition Values

/ per serving

Calories588 kcal

Energy (kJ)2460.2 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

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.

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.

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.

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.

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!