Patatas Bravas

Memories of  Madrid come flooding back every time I eat this famous tapas dish.

Ingredients
serves 4
750g waxy potatoes, such as Desiree, peeled, chopped into 1.5cm cubes approx.
4 tbsp olive oil

for the bravas sauce
2 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
400g tin chopped tomatoes
½ tsp sugar
½ tsp salt
1 tsp smoked paprika
1 tbsp sherry vinegar

for the alioli
1 tbsp sherry vinegar
1 egg
1 clove garlic, crushed
250ml extra vigin olive oil

Chives, chopped, to serve

Method
Preheat the oven to 200C. Put a roasting tin with 4 tbsp olive oil into the oven to heat up. 

Next, bring a large pan of water to a boil cook the potatoes for ten minutes. Place the potatoes into the roasting tin and cook for about 45 minutes, turning the potatoes every 15 minutes to make sure they don't stick and the cook evenly.  When they are crisp and golden then they are ready.

Whilst the potatoes roast start making the two sauces. 

Pour 2 tbsp oil into a pan on a medium heat, and add the onion. Cook them for about five minutes until soft and beginning to colour. Add the chilli, and continue cooking for another few minutes. Then pour in the chopped tomatoes, sugar, salt and smoked paprika and mix well. 

Bring to the boil then lower the heat to a simmer for about 20 minutes until it thickens. Remove from the heat and add 1 tbsp of sherry vinegar, then taste and add more salt if needed. Push through a sieve for a smoother sauce.

Make the alioli by putting the egg, garlic, sherry vinegar and just a tbsp of extra virgin olive oil in the small bowl of a food processor and give it a whizz. Then continue to process the mix whilst slowly adding all the olive oil. It should thicken up and resemble mayonnaise.  Season to taste. 

When ready to serve remove the potatoes from the roasting tray into a bowl lined with kitchen paper tp absorb the excess oil. Salt liberally.  Then layer the individual serving bowl with the tomato sauce, top with the roast potatoes. Spoon over more of the bravas sauce. finish with a dollop of the garlic alioli.  Sprinkle with some chives.