patatas bravas (alternative)rating:
there are various version of this tapa, varying from what are essentially spicy potato wedges to a more substantial sauce like this one, which is a combination of two or three different bravas sauce recipes.
I kg potatoes - if new potatoes, don't peel, just scrub
6 tablespoons olive oil for roasting
2 tablespoons olive oil
one clove garlic
one small red pepper
1 kg tomatoes
one red chilli
glass of red or white wine
2 tablespoons sugar
half teaspoon cayenne
half teaspoon paprika
salt and pepper
heat the oven to gas mark eight, 200 c / 400 f. Put half the olive oil on a roasting pan and place in the oven to let the oil heat through. Peel the potatoes and chop into large chunks, about one inch square. When the oven is hot, remove the baking tray and add the potatoes (be careful for oil spitting). Cover with the remaining oil and return the potatoes to the oven. Roast the potatoes until they are soft in the middle and slightly crispy on the outside. This takes between 30 and 45 minutes. You should turn the potatoes every ten minutes or so to make sure that they cook evenly.
meanwhile, make the bravas salsa: chop the onion finely and cook gently in the oil; add the garlic. Once the onion is soft (ten minutes), chop both peppers and add to the onion. (leave the chilli pepper seeds out if you don't want the sauce to be too spicy). Add the spices to the onion and pepper, and let the whole lot cook very gently until the pepper is softened. Wash your hands, chopping board and knife to make sure the pepper juice doesn't go astray.
if you feel energetic, you can skin the tomatoes by plunging them into a pan of boiling water, waiting until the skin splits, then skewer them on a fork while you peel off the skin. Chop the tomatoes, removing and hard green bits by the stalk, and add to the onions with the wine. Cook for another fifteen minutes until the sauce has reduced. Season with the sugar and salt and pepper.
to serve, drain the oil off the potatoes, and place on a plate. Mound the sauce over the middle of the potatoes (so that some of the potatoes are not covered in sauce and some are).