in Spain

Potato tapa with spicy sauce

updated

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Ingredients for 4 servings:

  • 2 small onions, finely chopped
  • 2 cloves garlic
  • 400 g tomatoes, peeled and pitted
  • 6 tbsp olive oil
  • 2 tsp tomato paste
  • 3 tbsp dry sherry
  • 1 chili pepper(s), fresh, red
  • salt and pepper
  • 2 tbsp lemon juice
  • 400 g potatoes
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Bravas potatoes

Heat 4 tablespoons of oil in a casserole dish and sauté the onions until translucent. Briefly sauté the crushed garlic. Finely chop the tomatoes. Add the tomatoes, tomato paste, sherry, and whole chili to the onions. Stir and simmer uncovered for 15 minutes, until a thick paste forms. Season. Meanwhile, dice the potatoes and fry in the remaining olive oil for about 5 minutes. Fry over very low heat for a further 15 minutes, turning carefully frequently. Add the potatoes to the sauce and heat briefly again. Delicious hot or cold. Suitable as a starter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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