Ingredients
For the brava sauce
- 4 tbsp olive oil
- 120 g brown onion approximately half a medium onion, sliced
- 1 bayleaf
- ½ tsp dried oregano
- 1 tbsp sweet paprika
- ⅛ tsp cayenne pepper adjust to taste
- 2 garlic cloves minced
- 2 tbsp sherry vinegar or white wine vinegar
- 240 g chopped canned tomatoes also use the juice they come in
- Salt and pepper to taste
For the potatoes
- 1 kg potatoes
- Salt and pepper
- Oil for frying or roasting
Instructions
For the brava sauce
- Preheat a pot or pan over medium heat. Add the oil, onion, bay leaf, oregano, paprika and cayenne pepper. Cook over medium heat until the onion is translucent and smells sweet.
- Add the garlic and cook it while stirring constantly for one minute. Add the vinegar and let it boil and evaporate almost completely.
- Add the tomatoes and their juice and stir it in. Let it reduce in half. Add salt and pepper.
- Remove the bay leaf and blend the sauce and adjust the salt level.
For the potatoes
- This part is more up to you. You can cut them up to the size you like and have them with skin on or off. Remember that the larger they are, the longer they take to cook. I peeled them and chopped them in small cubes.
- You can then deep-fry them in vegetable oil over medium-high heat or mix them with a bit of olive oil and roast them or use an airfryer instead. They should be golden and crispy.
- If you deep-fried them, transfer them to a bowl with kitchen paper to absorb the excess oil and add salt and pepper immediately so it sticks.
To serve
- Serve the potatoes with a generous amount of brava sauce.
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