Classic Spanish Tapas Recipe

Photography: Nacho Carretero Molero

“Spice it up - Spain’s Obsession With Patatas Bravas”

Patatas bravas are one of Spain's most popular tapas - crispy baked potatoes topped with a smoky paprika tomato sauce and fresh parsley. You can recreate this classic Spanish tapas dish at home with this easy recipe below, or attend a genuine cooking class in Spain - information following the recipe.

Ingredients

750g Potatoes, peeled and cut into bite-sized chunks
5 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
400g tin chopped tomatoes
3 vine tomatoes, chopped
½ tsp dried chilli flakes
1 tbsp sherry vinegar
1 tsp caster sugar
½ tsp sweet smoked paprika
flat-leaf parsley finely chopped, to serve.

Method

Heat a large pan of salted water until boiling, add the potatoes and simmer for 3 minutes. Drain really well, then spread out to dry on kitchen paper.
Heat the oven to 200C/fan 180C/gas 6. Spoon 3 tbsp olive oil on a large, non-stick baking tray. Add the potato and toss to coat. Roast for 40-50 minutes or until crisp, turning now and again so they get evenly golden.
To make the sauce, heat 2 tbsp of oil in a pan and cook the onion and garlic gently for 15-20 minutes or until soft. Tip in the remaining ingredients and season. Simmer for 20 minutes until thickened.
To serve, season the potatoes with salt then spoon into a warm serving bowl (or bowls). Spoon over the sauce, sprinkle with parsley and serve.

Serves 4 as a side