Patatas Bravas

SD requested the recipe for patatas bravas. Dunno really. Basically what it is is small chunks of fried spuds with a slightly hot (picante) sauce dribbled over them. Various places that we patronised in Spain had different versions of the sauce, but my version goes like this.

Fry half a finely chopped onion and a couple of crushed garlic cloves in olive oil. Mash half a can of tomatoes and chuck 'em in with the onions and garlic. Add salt and pepper, and two finely chopped dried red chillies (you might use fresh chillies or chilli powder). Maybe some paprika too. Simmer it for a bit. You might want to whizz it in yer blender for a bit to get a smooth consistency. Get the spuds out of the frying machine, stir 'em up in the sauce, throw onto plates and eat. Dead healthy it is.

You might have gathered that my cookery technique can be a bit vague - if it feels right, do it!

And no SD, I never had the Eenglish breakfast, we usually had the regular desayuna - croissant or bread with jam and coffee. Although one day I did have a baicon bocadillo (which came with a little bowl of olives), and yes, it was a bit late in the day, almost eleven a.m., so I had una cerveza with it.