Gluten-Free Spanish Breakfast: Tantalizing Patatas Bravas & Smoked Salmon Toastadas

Allergens

Fish (smoked salmon)

Ingredients

• 4 medium potatoes, peeled and cut into 1
• inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup prepared patatas bravas sauce (recipe follows)
• 8 gluten
• free toastadas or tortilla chips
• 4 ounces smoked salmon, thinly sliced
• 1 small red onion, finely diced
• 1 avocado, halved, pitted, and sliced
• Fresh cilantro leaves for garnish
• Lime wedges for serving
• Patatas Bravas Sauce: + 1/2 cup tomato sauce + 1 teaspoon smoked paprika + 1 teaspoon ground cumin + Salt and pepper to taste

Instructions

1. a. Preheat the oven to 400°F (200°C). b. In a large bowl, toss the potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper. Roast for 25 30 minutes or until golden and crispy, turning occasionally. c. While the potatoes are roasting, prepare the patatas bravas sauce by combining the tomato sauce, smoked paprika, ground cumin, salt, and pepper in a small bowl. Set aside. d. Assemble each toastada: Place two potato cubes on each toastada, top with a spoonful of patatas bravas sauce, a few slices of smoked salmon, a few avocado slices, red onion, and a sprinkle of cilantro leaves. e. Serve immediately with lime wedges for squeezing over the top.

Chef’s Insight

To elevate the flavors, consider adding a pinch of saffron to the patatas bravas sauce.

Notes

For the perfect texture, make sure to roast the potatoes until they are golden and crispy.