Patatas Bravas

RECIPE: CHRISTINE CAPENDALE
IMAGES: ANITA REED/DISNEY CHANNELS

Ingredients

(serves 2)

• 15 ml olive oil
• 300 g potato (cut into wedges, keep the skin on)
• salt for seasoning
• 60 ml chopped onion
• 1 clove garlic (crushed)
• 2,5 ml paprika
• 125 ml chopped tomato
• 1 ml red pepper sauce
• 5 ml fresh thyme (chopped)
• salt and black pepper for seasoning
• 80 ml tomato puree
• 5 ml honey
• 20 ml low fat soured cream
• 10 ml chopped parsley
• 120 g low fat chorizo sausage (cut into bite size pieces)

Method

Pre-heat oven to 200°C.

Place the potato wedges in a plastic bag, add 5ml olive oil and shake well to coat the wedges. Place in an ovenproof dish, season with salt and bake for about 25 minutes until crispy and golden brown.

Heat the rest of the olive oil over medium heat in a saucepan. Add onion and garlic and sauté until the onion is soft.

Add the paprika, red pepper sauce, thyme, chopped tomato, tomato puree and honey.

Simmer for 5 minutes on low heat.

Cool completely. Once cooled, stir low fat soured cream and chopped parsley into the mix.

Heat the low-fat chorizo sausage pieces in a non-stick frying pan for a few minutes - toss them with a spatula until they start to sizzle.

Serve the potato wedges and chorizo sausage with the bravas sauce on the side - a delicious tapas snack.