Patatas Bravas

recipe

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Serve with crusty bread, salad or steamed fish as a main meal

Ingredients

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

Serves: 4

Heat tbsp of the oil in a very large frying pan. Add the potatoes and cook, stirring regularly, for about minutes, until golden brown and crispy.
Meanwhile, heat the remaining oil in a pan over to low to medium heat. Add the onion and garlic and cook gently for minutes
Add all the other ingredients, apart from the parsley, to the onion. Cover, and gently cook for minutes.
Combine the sauce with the potatoes, give it a good stir and cook for another minutes. Serve up sprinkled with parsley.

Source: The British Potato Council