Patatas bravas with baked Greek style cheese
with Romano pepper and a bean salad
Allergens:
Egg
•Mustard
•Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time
DifficultyEasy
Ingredients
Serving amount
200 g
Potatoes
100 g
Passata
25 g
Aioli
(Contains Egg, Mustard May be present Molluscs, Milk, Celery, Soy, Gluten, Sesame, Fish, Crustaceans)
¼ piece
Red onion
15 g
Capers
¼ pack
Mixed beans
20 g
Arugula & lamb's lettuce
½ piece
Romano pepper
¼ piece
Lemon
50 g
Greek-style cheese
(Contains Milk)
½ sachet(s)
Dried oregano
¼ piece
Red chili pepper
½ piece
Garlic
1 teaspoon
Ground paprika
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2891 kJ
Calories691 kcal
Fat42 g
Saturated Fat11.8 g
Carbohydrate54.3 g
Sugar11.5 g
Dietary Fiber15.5 g
Protein21.6 g
Salt2.7 g
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
•Casserole with Lid
•Baking Sheet with Baking Paper
•Saucepan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°.
- Finely chop the onion.
- Wash the potatoes and dice into 1 - 2cm chunks. Heat a drizzle of olive oil in a lidded deep frying pan on medium-high heat and fry the potato cubes for 12 – 14 minutes, covered.
- Take of the lid, add half of the onion. Season with the ground paprika, salt and pepper. Fry for another 3-4 minutes.
2
- Half the Romano pepper lengthwise and transfer to a parchment-lined baking sheet. Season generously with salt.
- Cut the Greek style cheese into one piece per person and season generously with the dried oregano.
- Roast both the Romano Pepper and the Greek style cheese in the oven for 8 - 12 minutes or until they begin to darken.
- In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.
- Heat a saucepan over medium-high heat. Fry the garlic and chili pepper for 1 - 2 minutes, without oil. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
3
- Drain and rinse the beans.
- Zest the lemon, then cut half of the lemon into wedges and juice the rest into a small bowl.
- In a salad bowl mix the lemon juice with the extra vierge olive oil. Season to taste with salt and pepper.
- Add the rest of the chopped onion to the dressing.
4
- Add the beans, lettuce and capers to the dressing. Mix well and season to taste with the grated lemon.
- Serve the potatoes topped with the tomato sauce and aioli. Serve the pepper on the side and top it with the Greek-style cheese. Serve with the bean salad.