The pairing of tomato sauce with crisp potatoes may be common but this delectable Spanish snack or tapa is far superior to the fast food staples of fries and ketchup. Prepare the sauce while the potatoes bake in the oven so that it is ready when the potatoes are done.
Servings: 2
Ingredients
500 g potatoes cut into 2 cm/3/4 inch dice
1 teaspoon olive oil
1 tablespoons chopped fresh parsley to garnish (optional)
For the sauce:
400 g fresh tomatoes, roughly chopped
1 onion, roughly chopped
3 cloves of garlic, chopped
1 dried red chilli
2 teaspoons paprika
1 teaspoon cumin powder
1/2 teaspoon salt
Method
Preheat the oven to 190°C/ 375°F and place a lightly oiled baking tray in the oven to heat. Coarsely puree the ingredients for the sauce in a blender or food processor. When the oven is hot place the potatoes in the heated baking tray, drizzle over the olive oil, toss well to coat and bake for 45-50 minutes, tossing every 15-20 minutes until crisp and browned. Meanwhile heat the tomato puree in a pan over a medium heat until it begins to simmer. Lower the heat, cover with a large sieve or colander to prevent splashing and simmer for about 40 minutes until the sauce has thickened considerable. Stir occasionally to prevent sticking, taking care that the hot mixture does not splash on your skin. Place an equal amount of potatoes for each serving on a plate and top with half the sauce. Serve sprinkled with chopped parsley if desired.
Servings: 2
Ingredients
500 g potatoes cut into 2 cm/3/4 inch dice
1 teaspoon olive oil
1 tablespoons chopped fresh parsley to garnish (optional)
For the sauce:
400 g fresh tomatoes, roughly chopped
1 onion, roughly chopped
3 cloves of garlic, chopped
1 dried red chilli
2 teaspoons paprika
1 teaspoon cumin powder
1/2 teaspoon salt
Method
Preheat the oven to 190°C/ 375°F and place a lightly oiled baking tray in the oven to heat. Coarsely puree the ingredients for the sauce in a blender or food processor. When the oven is hot place the potatoes in the heated baking tray, drizzle over the olive oil, toss well to coat and bake for 45-50 minutes, tossing every 15-20 minutes until crisp and browned. Meanwhile heat the tomato puree in a pan over a medium heat until it begins to simmer. Lower the heat, cover with a large sieve or colander to prevent splashing and simmer for about 40 minutes until the sauce has thickened considerable. Stir occasionally to prevent sticking, taking care that the hot mixture does not splash on your skin. Place an equal amount of potatoes for each serving on a plate and top with half the sauce. Serve sprinkled with chopped parsley if desired.
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