Patatas bravas recipe

1/2 cup of extra virgin olive oil, plus extra if needed

1 small onion, finely chopped

3 large ripe tomatoes, chopped

3 long red chillies, sliced

3 garlic cloves, sliced

Heat 2 tablespoons of olive oil in a small, heavy-based saucepan over medium heat. Add the onion and cook for about 5 minutes until soft but not too coloured. Add the tomato and cook for 5 minutes or until it begins to caramelise. Add the chilli and garlic and cook for another minute or so until fragrant. 

Transfer the mixture into a blender (or use a stick blender), add the vinegar, salt, paprika, and remaining oil and blend until smooth. Add more olive oil if needed to loosen the mixture.

Scoop out the centre of the cooked potatoes with a melon baller or measuring spoon, reserving the soft potato scoops.

Pour a generous amount of the light olive oil into a large frying pan, add the potatoes and reserved scoops and fry over high heat for 3-4 minutes or until golden brown.

Fill the potato shells with bravas sauce, top with a teaspoon of aioli and garnish with chives. Serve hot with the crispy scoops on the side.