Making some tasty tapas dishes is a easy way to cook relaxed meal for friends. Patatas bravas or roast potatoes in spiced tomato sauce are a mainstay on the tapas scene and there are many different versions – some with a very smooth sauce, others more chunky (like ours). The potatoes should be lightly roasted so they have some colour but you don’t want the skins to be too crisp. Serve along with other dishes to make a lovely colourful table at any time of year.
750 g potatoes
450 g fresh tomatoes, chopped or 1 tin of chopped tomatoes
1 medium or large onion, finely chopped
3 cloves of garlic
olive oil
a splash of sherry vinegar
2 tsp smoked paprika
1 small bunch of fresh parsley, roughly chopped
1. Preheat the oven to 200°c. Parboil the potatoes for around 5 minutes, drain off the water. Heat a baking sheet in the oven with a little olive oil and then put the potatoes onto the tin and cook in the oven until gaining colour and cooked all the way through.
2. To make the sauce, heat a little olive oil in a heavy based frying pan. Gently cook the onion and garlic for around 5 minutes, before adding the tomatoes, paprika and a splash of sherry vinegar. Continue cooking the sauce on a gently heat until it has reduced and tastes rich!
3. Combine the potatoes and sauce in a serving dish and sprinkle with fresh chopped parsley. Serve hot or at room temperature.