Hamlyn All Colour Cookbook: 200 Fast Vegetarian Recipes by Hamlyn

Author:Hamlyn
Language: eng
Format: epub
Publisher: Octopus

patatas bravas

Serves 4

Total cooking time 30 minutes

800 g (1¾ lb) potatoes, peeled and cut into small cubes

2 tablespoons olive oil

400 g (13 oz) can chopped tomatoes

1 small red onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon dried red chilli flakes

1 teaspoon cayenne pepper

3 teaspoons sweet smoked paprika

1 bay leaf

1 teaspoon golden caster sugar

salt and pepper

finely chopped flat leaf parsley, to garnish

crusty bread, to serve

Cook the potatoes in a large saucepan of salted boiling water for 10–12 minutes or until tender, then drain well.

Line a baking sheet with nonstick baking paper. Place the potatoes in a single layer on the sheet, drizzle over the oil and season. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–12 minutes or until lightly browned.

Meanwhile, put the tomatoes, red onion, garlic, chilli flakes and cayenne pepper in a saucepan and cook over a medium heat for 10 minutes, stirring occasionally, then stir in the paprika, bay leaf and sugar and cook for a further 4–5 minutes until thickened. Remove and discard the bay leaf.

Transfer the potatoes to a warm serving dish, then pour over the spicy tomato sauce and toss to mix well. Scatter with chopped parsley and serve with crusty bread.

For spicy potato & tomato stir-fry, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add a drained 540 g (1 lb 3 oz) can new potatoes, cubed, 1 roughly chopped onion, 1 teaspoon dried red chilli flakes, 1 tablespoon sweet smoked paprika and 2 diced plum tomatoes and stir-fry over a high heat for 5–6 minutes or until piping hot, then season. Serve with a green salad and warm bread. Total cooking time 10 minutes.

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