Patatas bravas
“Pleasant surprises can emerge when you make the best use of what ingredients you have.”
- leftover cooked potatoes
- salt and freshly-ground pepper
- olive oil for shallow-frying
- homemade tomato sauce or sugo
Serve with other tapas-style dishes, such as olives, roasted almonds, anchovies on fingers of toast; I would also serve small balls of mozzarella with a drizzle of the best oil, even though they are not Spanish.
Method
Cut potatoes into large chunks or wedges. Season.
Heat enough olive oil to film the pan and fry potato pieces over moderate-to-high heat so that they are crisp and very well coloured.
Add a little tomato sauce to the pan and toss so that each piece of potato is a deep red-gold and has absorbed most of the sauce.
Tip into a shallow dish and serve.
