Patatas Tatas

Name: Patatas Tatas
Yield: Serves 4
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; ½ teaspoon smoked paprika; 1 garlic clove, crushed; 1 onion, finely chopped; 25 g (1 oz) unsalted butter; Salt and freshly ground black pepper; 150 g (5 oz) Manchego cheese, grated; 150 ml (¼ pint) double cream; 4 plum tomatoes, skinned, deseeded and roughly chopped into large pieces; 1 kg (2¼ lb) waxy new potatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Recently some fellow chefs and I visited Barcelona on a gastronomic tour of the city’s famed restaurants. Being typical chefs, we found time between meals to experience some of Spain’s legendary tapas bars, serving simple, tasty hors d’oeuvres. Here’s a recipe I picked up at one of them.

Ingredients

1 kg (2¼ lb) waxy new potatoes
25 g (1

Europe
Spain
Barcelona
Snack
Gluten-free
Mediterranean
Vegetarian

Method

Cook the potatoes in their skins in boiling salted water until just tender, then drain and cool slightly before peeling them (or leave the skins on if you prefer). Cut into thick slices and set aside.

Heat the butter in a pan, add the onion, garlic and smoked paprika and cook gently until softened. Add the tomatoes and cook for 2-3 minutes, until they begin to soften, then season with s