Patatas bravas

Patatas bravas
Patatas bravas Photo: Rebecca Hallas

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.