‘this simple and classic tapas dish is a perfect economical and tasty choice to serve with summer drinks. It is gluten free, dairy free and vegan. I mix with sweet potatoes’
You will need:
250g sweet potatoes
4 tablespoons olive oil
3 cloves garlic
1/2 onion, chopped
250g chopped tinned tomatoes
1 tablespoon tomato puree
2 teaspoons smoked paprika
a pinch of stevia
1 tablespoon apple organic vinegar
salt and pepper
Preheat oven to 200C.
Please the potatoes and sweet potatoes and cut into small squares.
Brush an ovenproof tray with olive oil and place the chopped potatoes on the tray. Season with salt and pepper and toss the potatoes in the rest of the olive oil and 1 teaspoon smoked paprika so that they are lightly covered. Place in the hot oven and bake for 30 minutes. Toss the potatoes on the tray and return them to crisp up in the oven for another 10 to 15 minutes depending on the size of the potatoes pieces.
While the potatoes are cooking make the sauce. Saute the onion and garlic in some olive oil. Add the tomatoes, stevia, organic apple vinegar, the other teaspoon of smoked paprika and season with salt and pepper. Once the sauce starts to boil turn the heat down and simmer for 15 minutes. Remove from the heat. Allow to cool and blend to a smooth consistency.
When the potatoes are cooked transfer to a serving dish and pour some of the tomato sauce over the potatoes. Garnish with pieces of chorizo, olives, cherry tomatoes and vegan cheese on toothpicks. Serve warm.
Tip: If available add some purple potatoes too for a very colourful dish.
I use potatoes and vegetables from Big Fresh, smoked paprika and spices by Schwartz, stevia by Tate & Lyle, chorizo by Campofrio [if you want a non-vegan dish], kitchenware by Tescoma, tootpicks and disposable tableware by AMC.