Inspired by the classic tapas dish of Patatas Bravas, this version goes the extra mile. With a rich, red wine and tomato sauce, spicy chorizo and fresh broad beans all being added to sautéd potatoes. Plus, it's ready in about 20 minutes... no excuses!
Wash the potatoes and submerge in a pan of salted warm water. Heat to a boil and simmer for 12 minutes until the potatoes are just cooked.
Peel and finely slice the onion and garlic, then fry in a saucepan with salt, pepper, a drizzle of oil and a lid to trap in the steam. Glug in the red wine after a few minutes and once the onion has softened. Add the tomatoes and vinegar, heat to a simmer and bubble gently for a few minutes until the potatoes are cooked.
Pop the broad beans out of their shells.
Slice the chorizo into bite-sized chunks. Drain the potatoes and add to a hot frying pan with a shot of olive oil and the sliced chorizo. Fry for 3-4 minutes to get some crispy edges and golden colour on the potatoes.
Toss the broad beans in to the potato mixture to warm through as you chop the parsley. Serve the potatoes into a bowl and season with sea salt, then pour over the tomato sauce and garnish with plenty of fresh parsley to serve.