Upside Down Patatas Bravas Pie

Upside Down Patatas Bravas Pie

Welcome back to Upside Down Cooking and today we’re making what must be the most ubiquitous of Spanish tapas Patatas Bravas.

I’m layering par-boiled potatoes onto an oiled and seasoned baking tray and then smothering them in a wonderful classic salsa brava. The whole lot is draped in a layer of puff pastry, brushed with egg wash and baked until gloriously golden.

We then flip it over as we pray to the Spanish abuelas of old that we’re not offending a whole nation to reveal the Upside Down, Patatas Bravas pie of dreams.

Ingredients

1 sheet ready rolled puff pastry
400g new potatoes – chopped into bitesize chunks
A little olive oil
Fresh rosemary
1 teaspoon dried oregano
1 teaspoon spicy paprika
Salt and pepper
½ jar of salsa brava (roughly 100g)
1 egg – beaten

Makes 1 pie – serves 4 (although the two of us ate it over two meals. One quarter each on the evening when I made it and one quarter each warmed up the next morning with a fried egg on top!)

You’ll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F

Place the potatoes into a large pan of salted water and bring to the boil. Par-boil for 10 minutes until just tender. Drain well and set aside.

Drizzle a little olive oil all over the baking tray. Season this with salt, pepper and a sprinkling of fresh rosemary, dried oregano and paprika.

Leaving a 1cm boarder all the way round, pour the potatoes onto the seasoning, then drizzle over the brava sauce.

Roll out your puff pastry sheet and drape it over the top of the ingredients, and brush with beaten egg. Seal the edges of the pie with a fork and cross-hatch the top with a knife.

Bake for 30 mins or until the pastry its darkly golden. Allow it to rest for 5 mins, then lay a piece of baking paper on top followed by a chopping board or plate and carefully flip it over. Drizzle the top with a little allioli and a sprinkling of paprika.