Patatas Bravas 6tsp olive oil
1kg cooked salad potatoes, cooled and halved
1 onion, finely chopped
2 cloves of garlic, crushed
1 tbps tomato puree
227g tin chopped tomatoes
1 tbsp tomato puree
227g tin chopped tomatoes
1 tbsp red wine vinegar
4 red chillies, deseeded and finely chopped (if you want more heat, chuck in the seeds)
1 tsp paprika
Salt and black pepper
Parsley leaves, to garnish

PREPARATION:

1. Heat 2 tbsp of the oil in a very large frying pan. Add the potatoes and cook, stirring regularly, for about 15 minutes, until golden brown and crispy.

2. Meanwhile, heat the remaining oil in a pan over to low to medium heat. Add the onion and garlic and cook gently for 6 minutes

3. Add all the other ingredients, apart from the parsley, to the onion. Cover, and gently cook for 5 minutes.

4. Combine the sauce with the potatoes, give it a good stir and cook for another 5 minutes. Serve up sprinkled with parsley.