Spiralized Patatas Bravas

gluten freepaleoveganvegetarian

Spiralized Patatas Bravas

I’ll never turn down an invite for tapas. Who would?!

One of my favorite memories from studying abroad and traveling was tapas-ing with my friend Sarah in Barcelona. I fell in love with the “try a little bit of everything” concept and never fell out of love.

I’m the kind of gal who always craves everything on the menu and wants a bunch of different flavors at once, so tapas is my jam.

Spiralized Patatas Bravas

I’m lucky to live near NYC, where the tapas scene is pretty on point – I’m never disappointed.

What do I usually get? I try to stick to the healthier options, like a light seafood dish like some greens, spicy shrimp, a scoop of paella or a bit of manchego with ham. I try to steer clear of the croquetas (Fried cheese balls, basically), but it’s hard to turn down patatas bravas.

Spiralized Patatas Bravas

Patatas bravas are irresistibly crispy fried potatoes drizzled with bravas sauce – a spicy tomato sauce.

I mean, how good does that sound?!

It sounds good until your stomach cramps up from the fried food and you hate yourself – because, let’s be honest, you can’t just have one or two potatoes – you have to eat the whole plate! Or is that just me?

Spiralized Patatas Bravas

So, I decided to create my own version of patatas bravas by using the Inspiralizer on some potatoes and making a homemade, healthy bravas sauce!

The bravas sauce is easy to make – it’s basically a tomato sauce cooked with paprika and then pureed until smooth with some vinegar and hot sauce. It’s dreamy.

Spiralized Patatas Bravas

Of course, there’s a time and a place for fried food, but to be honest, I don’t miss the fried element with this recipe – it satisfies by patatas bravas craving!

Now, if only I could get my favorite tapas restaurants to start serving this spiralized version. Boqueria, you listening?

Nutritional Information & Recipe

Weight Watchers PointsPlus* 6 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Spiralized Patatas Bravas

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 -8


  • For the potato noodles:
  • 3 pounds russet potatoes Blade C, noodles trimmed
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • For the bravas sauce:
  • 1 15-ounce can whole peeled tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 cup diced yellow onion
  • 3 medium garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water
  • salt to taste
  • 1 bay leaf
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon hot sauce


  • Place the tomatoes with their juices in a medium bowl and, using your hands, break into rough 1-inch pieces and set aside.
  • Place a large skillet over medium heat and add in the oil. Once oil heats, add in the onion and cook until softened, about 5 minutes. Add the garlic, paprika, and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute.
  • Add in the tomatoes and their liquid along with the water, salt, bay leaf, and bring to a simmer. Cook until the sauce has thickened and has reduced by about half, about 15 minutes.
  • While the sauce cooks, place another large skillet over medium-high heat and add in the oil. Once oil heats, add in the potato noodles and season with salt, pepper and garlic powder. Let cook for 10 minutes or until potato noodles are cooked through. When done, set aside on a serving plate and cover.
  • Once sauce is done cooking, remove the bay leaf and transfer the mixture to a blender. Purée the sauce until smooth and then add in the vinegar and hot sauce and pulse again to combine. Taste and add more hot sauce, if needed.
  • Pour the sauce over the potato noodles and garnish with cilantro or parsley. Serve immediately.


Featured Product

The Inspiralizer by inspiralized

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Maddy says:
Would using tomatoes with a peel seriously affect the consistency of this sauce? I've got a whole carton of them to use before they go bad!
Nita says:
Just made this,and it's absolutely scrumptious!!! I will definitely be making again. This would probably taste yummy with a fried egg on top as well.
Beatriz says:
Hello !! :) Sorry to tell you this but I am spanish and I you can't help it: croquettes are not made out of cheese and patatas braves can be cooked in the oven for a healthier version. Anyway If you understand spanish I recommend you this version http://www.telecinco.es/robinfood/recetas/Patatas-bravas_0_1957200121.html if not I can translate it for you ;) un abrazo!
Anonymous says:
I made this and the sauced was fine but the potatoes were really gummy and unevenly cooked. guess I should have cut the spirals before I cooked them?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe