Patatas Bravas

We love these as a tapas with lots of other dishes.  This is my recipe, not so different from others but this is simple and we like it.  I hope you do too.

Ingredients
6 cloves garlic
1 400g tin chopped tomatoes
1 tsp oregano
a pinch of sugar
4-5 tbsp olive oil
3-4 medium old potatoes
1 large onion
1 large red pepper

Method
Heat the oven to 200C. 

Prepare the potatoes by peeling and chopping into 1cm cubes.  Now boil them in salted water for 4 minutes then drain well leaving them in the pan. Add 2 tablespoons olive oil and shake them in the pan to coat thoroughly.
While the potatoes are boiling, line a roasting tin with foil.  The tin should be big enough to take the potato cubes plus chopped pepper in one layer.  Add 1 tablespoon olive oil to the tin and place it in the oven.  De seed the pepper and cut off the white veins, slice into 1cm wide strips, then cut into 2cm long pieces.  Finely slice 2 cloves garlic.  Add these to the pan in the oven and give them a shake to make sure they're coated with the hot oil.  If the potatoes are ready, add them too, if not, put the pepper in the oven and add the potatoes when they're cooked.

Make the tomato sauce while the potatoes and peppers are roasting. Heat 1-2 tablespoons of olive oil in a small saucepan.  While the oil is heating, chop the onion and add it to the pan over a medium to high heat.  Now, peel 2 cloves of garlic and slice finely, then add this to the pan.  Fry the onion and garlic until they are lightly browned, then add the tinned tomatoes, a pinch of sugar and the oregano.  Mix well together and cook over a medium to high heat to reduce to a thick sauce.

The potatoes and peppers are cooked once the potatoes are nice and golden.  When this happens, take them out of the oven and tip them into the tomato sauce, then mix well and serve.  They're best served hot, but almost as good cold.