Tommi reveals the secret of the tapas classic she cooked on her travels for A Cook's Tour of Spain
Serves 3 - 4 as tapas
1. Cut the potatoes into even-sized pieces. Add to a large pan half filled with oil and heat gently over a low flame until small bubbles rise to the surface. Cook the potatoes like this, almost poaching them in the oil, for around 12 - 15 minutes until they are just tender. Increase the heat and deep fry the potato pieces until golden brown, keeping a close eye on them all the time so the oil doesn’t overheat.
2. While the potatoes are cooking, prepare the sauce. Finely chop the onion, garlic and chilli. Heat the oil in a small saucepan and gently fry for 3 - 4 minutes, until softened but not coloured. Stir in the pimenton and cook for a few seconds more.
3. Coarsely grate the tomatoes, discarding the skin, and add to the pan. Stir in the tomato puree and around 100ml water. Cook over a low heat for about 10 minutes until the tomatoes are well softened, stirring occasionally. Season to taste with salt and pepper.
4. Lift the potatoes out of the pan with a slotted spoon and drain on kitchen paper. Tip into a warmed dish and pour over the tomato sauce to serve. Garnish with chopped flat leaf parsley if desired.
© Thomasina Miers
Swap your Spanish recipe ideas in the forum
Join Tommi and Guy as they cook their way across Spain
.jpg)
