Take inspiration from the classic tapas dish patatas bravas with this recipe. The addition of homemade pork meatballs makes it the ideal Friday night family treat
Prep:35 mins
Serves 4
3½ tbsp olive oil1 onion, finely chopped3 garlic cloves, crushed1½-2 tsp hot smoked paprika (depending on how spicy you like it)400g can chopped tomatoes2 tsp sugar100g pitted black olives400g pork mince70g fresh breadcrumbs1 egg yolkpinch of chilli flakessmall bunch of parsley, finely chopped1kg white potatoes, cut into 3cm cubesaïoli, to serve (optional; see tip, below)
STEP 1Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.STEP 2Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.STEP 3Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.
