If loaded potato skins and boneless buffalo wings had a baby…it would be Papas Bravas.
Once upon a time, I spent a summer studying in Madrid, Spain. One of the traditional ways to spend time and meet people in Spain has always been to meet for tapas. Tapas are appetizer-types of dishes served family style, most often at restaurants with high top tables and no chairs. The idea is that you order a few rounds of tapas, visit, mingle, enjoy an adult beverage, and order more rounds as the night goes on.
Being someone who wants one bite of everything on the menu AND loves a good party, this was totally dreamy for me. I LOVED tapas nights then and still do now. When I got home from my summer abroad, I tried my hand at making my favorite tapa dish: Papas Bravas.
Traditionally it includes fried potatoes with onions tossed in buffalo sauce. For our purposes, I added some fun, American-y stuff AND some protein, cause #macros. The result is somewhere between loaded potato skins and boneless buffalo wings. I’m not-so-mildly obsessed with it.
- 1 lb potatoes, sliced thinly (I used gold ones b/c it’s what Aldi had and they were delicious)
- 150g onion, thinly sliced
- 2.5 lb boneless, skinless chicken breasts, cubed
- 1 tbsp butter (you know we love the grass-fed stuff)
- 1 oz crumbled bacon (I used half a bag from the salad section; fresh is great too if you wanna go that route)
- ½ C wing sauce (I used Frank’s Wing Sauce…not the Red Hot)
- Optional toppings: plain greek yogurt and chives
- In a large skillet over medium heat, melt butter and begin to fry potatoes and onions. Give them about 5ish mins to start to become tender and browned.
- Then throw in chicken.
- Sauté until chicken is cooked through (juices run clear, no longer pink inside) and potatoes are tender.
- Stir in bacon and wing sauce before serving.
If you make it as-is, feel free to use my math in MFP: MacroEd Papas Bravas
Vegetarian: You can TOTALLY enjoy this. Skip the chicken and bacon and you’ll be in the clear. I feel like you could do some buffalo-flavored tofu and it would work really well in this. Play around with it.
Gluten Free: According to Frank’s website, the buffalo sauce is GF, so you should be good.
This Papas Bravas recipe is featured in our Meal Plans Volume 4. We have a free week available. Take a week off from planning and let me do the work for you! Get your free week here.
Out & About
If you’re new to the tapas concept, I encourage you to give it a try. It’s a great excuse to try lots of delicious, snacky foods and call it a meal. Locally, you can get a taste of the tapas life at one of my very favorite restaurants called The Cellar Door. It’s my favorite place to spend an evening catching up with friends and eating great food. (If you go [call me and I’ll meet you there], check out the meat and cheese trays, wings, and salads for macro-friendly options, but that’s a story for another day.)
All the best,
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