A wonderful Spanish tapa dish, really a variation on chips and tomato sauce but absolutely delicious!
INGREDIENTS
Potatoes
Olive Oil
Sea salt
Base tomato sauce with added garlic & chilli to taste
Click here for the tomato sauce recipe
METHOD
Peel and chop your potatoes into bite size pieces / cubes.
In a deep sided frying pan heat enough olive oil to cover the amount of potatoes you are cooking.
When the oil is hot cook the potatoes until soft and golden brown. You may have to cook them in batches, be careful not to cook too many in one batch or you may have problems with them browning. Once each batch is cooked place on a plate or baking tray lined with kitchen roll, sprinkle with sea salt and place in a medium oven to keep warm. I usually spread them out over a baking tray so that they stay crisp.
Heat through your tomato sauce.
Place the potatoes on either a large serving dish or individual dishes. The traditional way to serve them is in terracotta dishes. Top with the tomato sauce but don't drown them. Serve as a snack or as part of a tapas feast.
NB: If you haven't any home made tomato sauce and want to cheat Lloyd Grossman's Tomato & Chilli sauce is a good substitute.
VARIATIONS
A tapas bar that I go to in Spain makes this with a completely different sauce and although I prefer the traditional sauce this is good as well.
A mixture of mayonnaise and tomato ketchup to obtain a pink colour, add some tabasco and garlic to taste and dilute with a little water until a thick sauce consistency. Warm slightly.
No comments:
Post a Comment