patatas bravas – serves 4

50 ml extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet paprika (pimenton)
1/2 tsp chilli powder
1 tbsp sugar
700g small new potatoes, unpeeled and quartered

Deep fry the potatoes for 7 minutes at 130c. Remove and allow to cool

Turn the fryer up to 190c and brown the potatoes for 5 minutes until a little crisp on the outside

Soften the onion and garlic in an open pan in the oil for a few minutes

Stir in the tomato paste and spices and continue to cook for 1 minute

Add the sugar and can of tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce is thickened a little.

Season.

Serve the potatoes in a dish with the spicy tomato sauce poured over the top

 

Usually served as a tapas dish. This has become a staple in my house as a main course dish topped in a number of ways such as with pork fillet, poussins or fried fillet of sea bass

Served with a good Rioja, of course