PATATAS BRAVAS WITH OLIVE AND TOMATO SAUCE
Prep time 15 mins Cooking time Serves 8
4 large potatoes, peeled and cut into cubes ½ onion, very finely chopped 2 garlic cloves, crushed 3 red chillies, deseeded and finely chopped Olive oil, for frying 1 tsp tomato paste 2 tsp paprika Fresh thyme, a pinch 400g tinned chopped and peeled tomatoes Sugar, a pinch 1 tsp red grape vinegar 100g Kalamata olives, pitted Parboil potatoes for about 5-10 mins, until just tender. Drain and set aside to cool. Sauté the onion, garlic and chillies in a little olive oil over medium heat, until the onion is soft and translucent. Add the tomato paste and mix through thoroughly. Remove from the heat and add paprika and thyme. Add chopped tomatoes, sugar and red grape vinegar and return to a gentle heat. Simmer for about 8 minutes, add olives and season. Meanwhile, in a large, deep frying pan, sauté the parboiled potatoes in olive oil until golden brown and crisp. Drain on paper towels. Serve the potatoes topped with the sauce and add a few slices of turkey ham on the side for protein.