Bravas potatoes

Ingredients for 4 servings:

• 550 g potatoes, diced
• 6 tbsp olives
• 2 tbsp olive oil
• 1 vegetable onion(s), chopped
• 2 garlic cloves, chopped
• 6 large tomatoes, ripe, peeled (or 600 g canned tomatoes)
• 4 tbsp white wine or dry sherry
• 1 chili pepper(s), dried (or 1 pinch of cayenne pepper)
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Potatoes in spicy tomato sauce

Start with the tomato sauce. Heat 2 tablespoons of olive oil in a large sauté pan and cook the onions gently. As soon as they begin to soften, add the garlic. Meanwhile, heat 6 tablespoons of olive oil in a second pan and fry the diced potatoes over high heat for about 5 minutes. Then reduce the heat and cook the potatoes for another 20 minutes, stirring frequently to prevent them from burning. For the sauce, add the tomatoes (or simply canned tomatoes—best in winter), the olives, the white wine or sherry, and the chili or cayenne pepper to the pan with the onions. Slowly reduce. Now add the potatoes to the sauce, mix well, and increase the heat slightly so the sauce thickens and the patatas are well coated. This is actually a classic Catalan tapa. My boyfriend and I also like to eat patatas bravas as a small main course, as a side dish, or as an appetizer. Note on seasoning: Patatas bravas (“wild potatoes”) should really have a nice kick. Lemon juice enhances the chili pepper, and more cayenne pepper adds even more bite (Tabasco works too, of course—depending on how quickly you need to cry).