Patatas Bravas

Ingredients10

• waxy potatoes800 g
• olive oil500 ml
• ripe tomatoes400 g
• onion1
• garlic2 cloves
• smoked sweet paprika1 tbsp
• hot paprika1 tsp
• white wine vinegar1 tbsp
• sugar1 tsp
• salt1 tsp

Method

1. Peel the potatoes and cut them into roughly 2 cm cubes. Rinse, then pat very dry.
2. Heat the olive oil in a deep pan to about 170°C and fry the potatoes in batches until golden and tender, about 8–10 minutes. Drain on paper and salt lightly.
3. Finely chop the onion and garlic. Grate or finely chop the tomatoes.
4. In a small pan, warm 2 tbsp of the frying oil and soften the onion and garlic over medium heat for 5 minutes.
5. Add the tomatoes, both paprikas, vinegar, sugar, and a pinch of salt. Simmer until thick, about 15 minutes, then blend until smooth if you prefer a finer sauce.
6. Pile the hot potatoes on a plate, spoon the warm brava sauce over them, and serve immediately.