Spanish Patatas Mozárabes is an irresistibly aromatic side dish that showcases thin potatoes simmered gently with onions, garlic, and a melody of warming spices. Infused with the bright zing of vinegar and topped with fresh parsley, olives, and crunchy almonds, every bite bursts with Moorish-inspired flavor. Whether you’re seeking a comforting vegetarian meal or a show-stopper for your next tapas night, Spanish Patatas Mozárabes will transport you straight to a bustling Spanish kitchen, spoon in hand and heart full.

Spanish Patatas Mozárabes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Spanish Patatas Mozárabes plays a purposeful role, layering flavor, texture, and color into a dish that’s far more than the sum of its parts. This is truly a pantry-friendly recipe, but don’t skimp—each component brings its personality!

Potatoes (2 lbs, peeled and thinly sliced): Waxy varieties like Yukon Gold hold their shape best and soak up all those Moorish flavors.
Olive oil (3 tbsp): The foundation of Spanish cooking, lending richness and that bit of Mediterranean flair.
Onion (1 medium, finely sliced): Adds subtle sweetness and helps build the aromatic base of the dish.
Garlic (2 cloves, minced): Brings warmth and an unmistakable depth to the potatoes.
Smoked paprika (1/2 tsp): Offers smoky undertones that feel utterly essential; Spanish pimentón is perfect if you have it.
Ground cumin (1/2 tsp): Boosts the earthy, Moorish flavor profile with every forkful.
Ground cinnamon (1/4 tsp): Just a whisper brings alluring sweetness that makes this dish so unique.
Ground turmeric (1/4 tsp, optional): For a sunny pop of color and a hint of exotic bitterness, but skip if you like it classic.
Salt and pepper to taste: Essential for enhancing every nuance—taste as you go!
White wine vinegar (1/4 cup): Brightens the dish and gives it that signature tang; apple cider vinegar is a tasty swap.
Water (1/4 cup): Helps the potatoes cook evenly and gently, drawing in all the flavors.
Fresh parsley (1/4 cup, chopped): A burst of herby freshness for the perfect finish.
Green olives (1/4 cup, sliced, optional): If you adore that briny Spanish bite, olives are a must!
Toasted almonds (1/4 cup, chopped, optional): For crunch and a hint of nutty sweetness—try not to snack on them before serving.

How to Make Spanish Patatas Mozárabes

Step 1: Sauté the Onions

Begin by heating the olive oil in a sturdy skillet over medium heat. Once shimmering, add your finely sliced onions and let them soften and caramelize ever so slightly. After about 4 to 5 minutes, the onions should be golden and beautifully fragrant, setting the stage for the bold flavors to come.

Step 2: Add Garlic for Depth

Toss your minced garlic into the pan and give it a quick stir—just a minute or two. Watch closely so the garlic goes golden and aromatic but never burns; this step creates that mouthwatering scent everyone flocks to the kitchen for.

Step 3: Toast Those Spices

Sprinkle in the smoked paprika, cumin, cinnamon, and turmeric if you’re using. Let everything toast together for about a minute. You’ll know it’s right when the air fills with the savory-sweet aroma of Spanish Patatas Mozárabes in the making.

Step 4: Introduce the Potatoes

Add your thin slices of potato to the skillet, stirring well so each slice glistens with spice and onion. Cook for about 5 minutes, gently tossing so flavors penetrate every piece. This is where the potatoes start to soak up their rich, spicy, and slightly sweet flavor base.

Step 5: Simmer to Perfection

Pour in the white wine vinegar and water, then cover your skillet snugly. Reduce the heat to low and let the Spanish Patatas Mozárabes simmer quietly for 15 to 20 minutes. Stir occasionally, making sure nothing sticks, and cook until the potatoes are just tender and most of the liquid has evaporated—think creamy and flavorful, not soupy.

Step 6: Season and Garnish

Give your potatoes a taste and adjust with salt and pepper. Pile them onto a serving platter and scatter over the fresh parsley, olives, and toasted almonds. Now stand back and marvel: your Spanish Patatas Mozárabes are ready to steal the show!

How to Serve Spanish Patatas Mozárabes

Garnishes

The right garnishes make Spanish Patatas Mozárabes absolutely pop. A generous handful of chopped parsley provides grassy freshness, while briny green olives and crunchy toasted almonds create gorgeous color and texture contrast. Don’t be shy with the toppings—their flavors are built for each other!

Side Dishes

Serve this dish as part of a vibrant Spanish spread: think grilled salmon or chicken for protein, a simple green salad with sherry vinaigrette, and maybe some crusty bread to mop up all those glorious pan juices. Spanish Patatas Mozárabes also pair effortlessly with other tapas like blistered padrón peppers or marinated artichokes.

Creative Ways to Present

Go bold with presentation by piling Spanish Patatas Mozárabes in colorful bowls, garnished lavishly with bright parsley and toasted nuts. For a cozy gathering, serve them family-style in a rustic skillet. Or, spoon onto crostini for a playful tapa—surprising and sure to spark conversation!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store Spanish Patatas Mozárabes in an airtight container in the fridge for up to three days. The flavors deepen overnight, so you may just find tomorrow’s batch even more crave-worthy!

Freezing

While fresh is best, you can freeze Spanish Patatas Mozárabes for up to one month. Let them cool completely first, then transfer to a freezer-safe bag or container. For the creamiest texture, thaw in the fridge overnight before reheating.

Reheating

To bring Spanish Patatas Mozárabes back to their savory best, gently reheat in a covered skillet over low heat, adding a splash of water if needed to keep things moist. You can also microwave individual servings, but be sure to cover to prevent drying out.

FAQs

Can I use different types of potatoes for Spanish Patatas Mozárabes?

Absolutely! Waxy potatoes like Yukon Golds hold their shape best, but red potatoes or even fingerlings also work beautifully. Just try to avoid starchy russets, which may break apart.

Is it necessary to peel the potatoes?

Peeled potatoes soak up the spices better and create a silky texture, but if you love the rustic look and extra fiber skin-on, go for it! Give them a good scrub first.

What can I use as a substitute for white wine vinegar?

If you’re out of white wine vinegar, apple cider vinegar is a delicious alternative, or even a splash of lemon juice for a slightly different zing.

Are Spanish Patatas Mozárabes vegan and gluten free?

They sure are! This recipe is naturally vegetarian, vegan, and gluten-free, making it a fantastic side for just about anyone at your table.

Can I prepare Spanish Patatas Mozárabes ahead of time?

This dish holds up wonderfully when made ahead. Reheat gently before serving, and add garnishes fresh for the best flavor and crunch.

Final Thoughts

There’s something truly special about sharing a big platter of Spanish Patatas Mozárabes with loved ones. The harmony of golden potatoes, spices, and bold garnishes is a pure delight that begs to be enjoyed again and again. You’ll find it’s a heartwarming addition to any meal—so treat yourself and give it a try!

Spanish Patatas Mozárabes Recipe