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In a small pan, mix the tomate frito sauce, chilli, a dash of Tabasco, Extra Virgin Olive Oil from Spain, vinegar and salt and pepper. Heat the mixture and set aside.
Remove the potatoes from the frying pan and blot away any excess oil before arranging them on a plate. Cover with the bravas sauce.
We recommend you serve this recipe with Pasta shell salad with tuna and peppers which is also made using Olive Oils from Spain.