Potatoes Bravas with Halloumi | Charalambides Christis
Frixos Demetriades
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Suitable for vegetarians
August 6, 2024
Spanish potatoes bravas with pissourkotiko traditional halloumi Charalambides Christis.
Prep Time
15
mins
Cook Time
45
mins
Serves
2
Ingredients
- 1 Pissourkotiko Traditional Goat and Sheep Halloumi, Charalambides Christis
- 3 Medium Potatoes
- 1 Yellow Onion
- 1 Carrot
- 400ml Tomato Pulp, tinned
- 2 tsp Sweet Smoked Paprika
- ½ tsp Hot Paprika
- 1 tsp Sweet Chili Flakes
- 1 tsp Dry Coriander, ground
- 1 tsp Dry Mint ground
- 15ml Apple Cider Vinegar
- 6 tbsp EVOO, Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
- ¼ freshly ground Black Pepper
Instructions
- We start with the potatoes by peeling them and cutting them in 3cm cubes. We then peel the carrot and we finely chop it. Finally we peel the onion and we finely mince it. Keep everything aside.
- We then cut the halloumi in thick slices and then each slice in 3 so that we have about 5-6 chunks of halloumi per slice. Keep aside.
- Place a medium pot filled with water on high heat and when it boils add the cut potatoes. Bring again to boil and simmer for 12’. Remove from the pot and allow to cool.
- Add a non stick frying pan on medium heat and pour 4 tbsp of the oil. Allow for a minute to heat up and add into it both the cooked potato chunks as well as the halloumi chunks. Fry for about 8’ to give some colour to the halloumi. Remove from the pan and keep aside.
- In the same pan and while it is still hot pour the remaining oil and a minute later the minced onions. Fry for 3’ to soften and be a bit translucent and then add the chopped carrots and fry for 5’ more. Add into the pan the tomato pulp along with the sweet and hot paprika, coriander and mint and simmer for 15’ with the lid on. Remove from the heat, season with the salt and pepper, pour the apple cider vinegar and blend with a hand held blender.
- Take a large deep plate and spread half of the tomato mixture and on top add the potatoes and halloumi. On top of them add the remaining tomato mixture and finaly sprinkle the sweet chili flakes.
