These fiery potatoes take the starring role in any tapas feast. Recipes vary from region to region, and cook to cook, but this, by Fuchsia Dunlop, is so easy, you'll make it again and again.


  • 2 tbsp extra virgin olive oil

  • 1 medium potatoes, parboiled

  • Sea salt

  • For the sauce

  • 2 tsp mustard

  • 6 drops tabasco sauce

  • 2 cups of tomato puree


  • 1.

    Cut the potatoes into medium sized cubes.  Fry in hot oil for about five minutes. Drain the potatoes and sprinkle with sea salt. Add the mustard and tabasco to the tomato puree mixing well. Spread the sauce over the potatoes.   Serve hot.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 299kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 41g
  • Sugar 13g
  • Sodium 872mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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