Gluten-Free Spanish Brunch Tapas Platter: Patatas Bravas, Tortilla de Patatas, and Churros with Hot Chocolate

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 medium russet potatoes
• 1/2 cup olive oil (for frying)
• Salt and pepper, to taste
• 1 cup grated Manchego cheese
• 1 cup salsa brava sauce
• 4 large eggs
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cups cooked white rice
• 1 cup all
• purpose gluten
• free flour
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 2 cups water
• 1/4 cup unsweetened cocoa powder

Instructions

1. Prepare the patatas bravas by cutting the potatoes into 1 inch cubes and deep fry them in olive oil until golden brown. Season with salt and pepper to taste, then drain on paper towels. Serve with salsa brava sauce for dipping.
2. To make tortilla de patatas, heat 1/4 cup of olive oil in a non stick pan over medium heat. Sauté the chopped onion and red bell pepper until softened, then add the cooked rice, stirring to combine. Pour the egg mixture over the rice and vegetables, cook without stirring over low heat until set, then carefully slide onto a plate. Slice into wedges for serving.
3. For the churros, mix together the gluten free flour, sugar, cinnamon, and water in a bowl to create a smooth batter. Transfer the batter to a piping bag fitted with a star tip. Pipe 4 inch strips of batter into hot oil, fry until golden brown, then drain on paper towels.
4. Prepare the hot chocolate by whisking together the unsweetened cocoa powder and water in a saucepan over low heat until smooth and creamy.

Chef’s Insight

The combination of textures and flavors in this gluten-free Spanish brunch tapas platter creates an unforgettable culinary experience that is sure to impress any guest.

Notes

For an authentic experience, use Spanish Manchego cheese and unsweetened cocoa powder from Spain.