Mozart Patatas Bravas (or Spanish Potatoes)

Method

1. Preheat oven to 200°C Fan Forced.
2. Peel and chop the potatoes into 3 cm chunks. Place onto a baking tray lined with baking paper. Toss with the 1 tsp of the olive oil and 1tsp of the sea salt. Bake for 25-30 minutes or until tender and golden brown.
3. Meanwhile, heat a large frying pan over medium heat. When hot, add the chorizo. Cook stirring occasionally until some sides are nicely browned.
4. If the pan is dry add the remaining olive oil* with the capsicum, onion and garlic. Cook stirring continuously until onion is softened (around 4 minutes). Add the paprika and stir for 20 seconds.
5. Add the tomatoes, remaining 1 tsp sea salt flakes, sugar and oregano. Bring to a bubbling simmer, then reduce the heat and allow to gently bubble and thicken for 5-10 minutes then turn off the heat and set aside.
6. Remove the potatoes and toss gently in the tomato sauce. Place into a serving dish.
7. Combine the lemon juice and mayonnaise and serve drizzled over the potatoes. Then sprinkle with freshly chopped herbs and enjoy.

Kitchen Notes:
* If the chorizo has released enough of it beautifully, flavoured oils you may not need to add extra oil here.
* These are lovely as part of a tapas style menu with some crusty bread, olives, Spanish parma ham, cheese and whatever else takes you fancy.

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