The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Patatas bravas traybake
We’ve turned this top tapas dish into a filling veggie feast. Just sit back while your oven does the work – baby potatoes and red pepper are smothered in a tomato, chilli and smoked paprika sauce, then topped with chunky portobello mushrooms, garlicky yogurt and posh pea shoots.
SWK: Source of fibre
Plants 4
SWK: Source of protein
one tray
Serving size
Ingredients
- 500g baby potatoes
- 1 pepper
- 4 portobello mushrooms
- 1 tbsp smoked paprika
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 25g pea shoots
Nutritional Information
Calories: 360
Protein: 14g
Carbs: 66g
Fat: 3.4g
Ingredients
- 1000g baby potatoes
- 2 pepper
- 8 portobello mushrooms
- 2 tbsp smoked paprika
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 handful of fresh flat-leaf parsley
- 40g pea shoots
Nutritional Information
Calories: 340
Protein: 14g
Carbs: 63g
Fat: 2.9g
Patatas bravas traybake
We’ve turned this top tapas dish into a filling veggie feast. Just sit back while your oven does the work – baby potatoes and red pepper are smothered in a tomato, chilli and smoked paprika sauce, then topped with chunky portobello mushrooms, garlicky yogurt and posh pea shoots.
Cook time:
35 mins
Cuisine:
Spanish
Food group:
Dairy
Allergens: Celery, Milk
Cooking Instructions
Get the veg going
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Halve the potatoes lengthways. Deseed the peppers and dice into 2cm squares.
- Put the potatoes, peppers and mushrooms into an ovenproof dish and sprinkle over a quarter of the paprika. Spritz with cooking spray, lightly season and roast for 20 mins.
Sort that sauce
- Dissolve the stock in 150ml boiled water (250ml for 4 portions), then stir in the remaining smoked paprika, the passata and chipotle (to taste).
Mix the garlic yogurt
- In a small bowl, combine the yogurt with the garlic paste and stir well.
Finish the bake
- Finely chop the parsley.
- Remove the dish from the oven and stir in the stock and parsley. Return to the oven for 10 mins, until the sauce thickens slightly.
Slice & serve
- Transfer the mushrooms to a chopping board and cut into ½cm-thick slices.
- To serve, scatter the mushroom slices over the patatas bravas, sprinkle with pea shoots and drizzle over the garlic yogurt.