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.
leftover cooked potatoes
salt and freshly-ground pepper
olive oil for shallow-frying
homemade tomato sauce or sugo
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.