5 small potatoes (I used Exquisa),
1 tbsp paprika, butter, 1 bell
pepper, 2 tomatoes
Serves: 4 Preparation: 1 hour
Potatas bravas, with that base of paprika and tomato, is the ultimate taste of Spain for me. Since becoming pregnant I have had to reduce my obsession with spicy food in order to avoid the dreaded heartburn, but I was surprised that taking away the heat of the chilli really didn't detract from the warmth and comfort of this wonderful dish. I served my leftovers the next night stirred through with kale and a dollop of Rachel's organic Greek yoghurt, and it was absolutely marvellous.
2) Slice the top and core from the bell pepper, then cut into slivers. Slice the tomato into quarters, remove the seeds and core, leaving just the flesh and cut into slivers.
3) Stir the paprika, peppers and tomatoes in with the potatoes, season with a little salt, then transfer to a casserole dish with a lid. Bake in the oven for 45 minutes at 180 degrees, then serve.