750 g (1 1/2 lb) waxy potatoes, peeled and cut into bite- sized pieces
5 tablespoons olive or vegetable oil
1 large onion, sliced
2 garlic cloves, crushed
1/2 teaspoon cayenne pepper or hot chilli powder
1/2 teaspoon hot smoked paprika
500 g (1 lb) passata
2 tablespoons sherry vinegar
pinch of sugar
salt and pepper
2 tablespoons chopped parsley, to garnish (optional)
Cook the potatoes in a large saucepan of lightly salted boiling water for 10 minutes, until just tender.
Meanwhile, make the tomato sauce. Heat 2 tablespoons of the oil in a deep frying pan and cook the onion for 4–5 minutes, then add the garlic and cook for a further 2–3 minutes, until softened. Add the cayenne pepper and paprika, and cook for 1 minute, then pour in the passata, sherry vinegar, sugar and plenty of salt and pepper. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes, until thickened, adding a splash of water if the sauce becomes too dry.
Drain the potatoes thoroughly. Heat the remaining oil in a large nonstick frying pan. Fry the potatoes over a medium heat for 15–20 minutes, turning occasionally, until crisp and golden, then stir in the tomato sauce, ensuring the potatoes are coated thoroughly.
Divide the patatas bravas between 4 shallow bowls. Sprinkle with the chopped parsley, if using, and serve immediately.