Patatas bravas

This classic tapas dish, which literally translates to spicy potatoes, is a well known favourite on a tapas menu.

Nutritional highlights

White potatoes are rich in fibre, vitamin C, vitamin B6, potassium and manganese and tomatoes are high in vitamins C, potassium, folate and vitamin K.

Tomatoes are also high in lycopene which is a strong antioxidant, protecting your cells from damage.

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Ingredients

(Makes 6 servings)
Preparation time: 10 minutes 
Cooking time: 40 minutes

For the sauce

• 2 tbsp olive oil
• ½ tsp hot smoked paprika
• 2 tsp of sweet smoked paprika
• 1 small onion
• 4 cloves garlic
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato puree

For the potatoes

• 2 tbsp olive oil
• 800g white potatoes
• Handful fresh rosemary
• 1 tsp sweet smoked paprika

Method

Parboil the potatoes for around 12 minutes, drain and allow them to cool down.

While the potatoes are cooling, dice the onions and crush the garlic.

Heat 2 tbsp olive oil over a medium heat and fry the onion until soft, for around 5 minutes.

Once the onion is soft, add the garlic, sweet and hot paprika, chopped tomatoes and tomato puree.

Bring the sauce to the boil, and then turn the heat down and simmer for around 12 minutes, or until the sauce has thickened.

While your sauce is simmering, heat 2 tbsp olive oil over a medium heat. Cut your potatoes into bite sized squares and once the oil is hot, add the potatoes and cook for around 10 minutes or until crisp on the outside.

Be careful not to overcrowd the pan or your potatoes will go soggy.

In the last minute of cooking, add the fresh rosemary and paprika.

Tip your sauce into a blender, or hand blend until smooth.

Pour the blended sauce over the potatoes and serve!