“Delightful Gluten-Free Spanish Tapas: Patatas Bravas & Pan Con Tomate Duo”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb (450g) small potatoes, halved
• 2 medium tomatoes, thinly sliced
• 4 thick slices of gluten
• free bread
• 1 cup (240ml) olive oil
• 1/4 cup (60ml) tomato sauce
• 2 cloves garlic, minced
• 1 tbsp (15ml) smoked paprika
• 1 tsp (5g) salt
• 1/2 tsp (2.5g) black pepper
• Fresh parsley, for garnish

Instructions

1. a. Preheat your oven to 400°F (200°C). In a large bowl, toss the potatoes with half of the olive oil, salt, and black pepper. Spread them out on a baking sheet lined with parchment paper and bake for 25 30 minutes, or until golden brown and crispy. b. While the potatoes are baking, heat 1/4 cup (60ml) of olive oil in a small saucepan over medium heat. Add the minced garlic and smoked paprika, cook for 1 2 minutes, then stir in the tomato sauce. Simmer until thickened, about 5 minutes. c. For the Pan Con Tomate, toast the gluten free bread slices until golden brown. Rub each slice with a fresh garlic clove, then drizzle with olive oil and top with sliced tomatoes. Season with salt and pepper to taste.

Chef’s Insight

The smoked paprika adds depth and complexity to the tomato sauce, elevating this traditional Spanish tapas dish to new heights.

Notes

Adjust the spice levels according to your preference