Patatas Bravas

"Patatas Bravas" or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce has a slight bite from the cayenne pepper, hence the name bravas, which means "fierce." This is a quick and simple tapa recipe. Fresh ingredients are key to this favourite tapas dish. Patatas bravas are a vital addition to the tapas party and are guaranteed not to last long.

Other recipes add paprika to the tomato sauce. Instead of fresh tomatoes you can use canned.

This tomato sauce can also be used with pasta dishes, or with grilled chicken or pork.

4 medium potatoes
8 ripe tomatoes
4 cloves garlic
Teaspoon sugar
Tablespoon sherry vinegar
Olive oil for frying
Teaspoon cayenne pepper
Salt to season

Peel and chop the potatoes into equal size pieces, about two inches.

Place into a pan of boiling salted water and parboil for about 10 minutes.

Peel and crush the garlic and chop the tomatoes into small pieces.

In a frying pan heat 2 tablespoons of olive oil, add the garlic and sauté for a few minutes until soft, add the tomatoes and cook for 25 – 30 minutes on a low heat adding the cayenne pepper, sugar and vinegar after around 10 minutes.

After 10 minutes, blend together using a hand blender, taste and adjust the seasoning.

When the potatoes have been cooking for 10 minutes, remove from the heat and drain.

Heat about 400ml olive oil in a small deep pan and when hot, add the potatoes. Cook for about 5 – 8 minutes until golden and drain on kitchen paper. (You may have to do this in batches)

Serve the potatoes on a large serving dish or cazuela and add the tomato salsa, serve immediately with fresh bread.

Tip: To enjoy a hotter version of this sauce, vary the amount of cayenne pepper or indeed leave it out for a non spicy version.

Serves 6 – 8