Patatas Bravas Con El Pavo Recipe

I know it’s a little bit late in the day for a ‘first post’ but after a session of reconnective healing this morning I am only just starting to feel human again! I thought that I’d share my take on the classic patatas bravas (well patatas bravas con el pavo) that we have had for dinner. Patatas bravas is one of those traditional Spanish dishes that seems to vary from region to region and family to family. However, one thing is a constant- potatoes. It is normally served as part of a tapas selection, in bars, with a glass of local wine. To make it a bit more substantial and a more balanced meal I have added turkey breast (con el pavo). So with seasonal Jersey Royals, store cupboard tinned tomatoes, spices and a meat (or sub) of your choice it makes for a great last minute supper.

The beauty of a dish like patatas bravas is that it can be totally personalized to your personal tastes- if you like heat; add extra chillies, if you like bacon; throw some in and if you fancy some extra fiber and protein; chuck in some beans (garbanzo beans/chickpeas work really well). So check the recipe out below!

Patatas Bravas Con El Pavo (Serves 4)

Ingredients:

600g Jersey Royals (or other small/salad potatoes)

1 Tin of Chopped Tomatoes

340g Turkey Breast Filet (or any other meat that you want)

100g Frozen Petit Pois

Spices (this is my choice spice mix but add or takeaway any spices)-

1 tsp Dried Chillies

½ tsp Cumin

1 tsp Paprika

2 Cloves of Garlic, finely chopped

½ tbs Olive Oil

Method:

• Wash and chop your jersey royals into 1 inch square pieces (the actual size can very but all of the pieces must be the same size as each other)

• Boil the potatoes in salted water for about 7 minutes. The time will vary on how big/small you’re pieces of potato are.

• In a separate saucepan dry toast your spices for just under a minute before adding half of the olive oil and garlic.

• Once the garlic is looking nice and toasted, not burnt (nobody likes burnt garlic), quickly add the tinned tomatoes.

• Chop your turkey breast (you can buy ready chopped turkey but I prefer to do it myself) into pieces about the same size as the potatoes.

• Heat the remaining olive oil in a frying pan and add the turkey chunks.

• After about 3-4 minutes cooking on a medium-high heat put the turkey into the tomato sauce.

• Now it’s time to drain your spuds and add them to the turkey and tomato sauce.

• Place everything into a baking dish and wack it into the oven for 15-20 minutes at 160° (I have an electric fan over so adjust your oven temperature accordingly)

• Hurl the petit pois in for the last couple of minutes.

• Dish it up and enjoy with some garlic mayo- it’s a good fire extinguisher!

Let me know how you get on with this simple Friday night supper! For anyone that has questions about reconnective healing it was developed by Dr Eric Pearl- http://www.thereconnection.com

xo