Spanish Chilli Potatoes
Serves 4
Core recipe
1kg new or salad potatoes
frylight
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp tomato puree (0.5 sins)
200g can chopped tomatoes
1 tbsp red wine vinegar
2-3 small dried red chillies, seeded and finely chopped, OR
1-2 tsp hot chilli powder
1 tsp paprika
salt and pepper
Halve potatoes if large, then place in a large saucepan and
cover with water. Bring to boil, then simmer for about 10-12 minutes or
until just tender. Drain well and leave to cool, then cut in half and
reserve.
Heat a large pan and spray with frylight. Add the
onions and garlic. Fry gently for about 5-6 minutes until just
softened. Stir in the next 5 ingredients, and simmer for about 5 minutes.
Add potatoes and mix into the sauce mixture until well
coated. Cover and simmer gently for about 8-10 minutes until potatoes are
tender. Season well and serve.
