Chorizo patatas bravas

Everyone's favourite - tinned tomatoes - makes an appearance in this twist on the classic Spanish tapas dish

Ingredients

Instructions

1. Preheat the oven to 200°C/gas 7. Slice each chorizo sausage into discs. Heat ½ teaspoon olive oil in a frying pan and fry the chorizo slices until crisp on both sides; about
   5-7 minutes. Transfer to a bowl with a slotted spoon.
2. Toss the new potatoes with 1 tablespoon olive oil and a good pinch of sea salt flakes in a shallow roasting tin. Spread out and roast for
   25 minutes or until crisp, golden and tender.
3. Add the onion to the fat remaining in the chorizo pan and cook for
   5 minutes until softened. Stir in the garlic, smoked paprika and cayenne pepper and cook for
   1 minute. Add the tinned tomatoes, caster sugar and sherry vinegar with some seasoning. Return the chorizo slices to the pan and simmer for
   12-15 minutes until the sauce has thickened.
4. Meanwhile, make the aïoli. In a small bowl, combine the garlic, lemon juice and a pinch of sea salt. Set aside for
   10 minutes. Press through a fine sieve into another bowl, leaving the garlic behind. Stir through the mayo and mustard until combined.
5. Pile the potatoes into a serving bowl and spoon over the tomato and chorizo sauce. Scatter over the parsley and serve with the aïoli.

Nutrition