Spicy patatas bravas

The chorizo gives this spanish-style dish a spicy kick.

900g new potatoes, scrubbed and cubed
3 tbsp sunflower oil
1 small onion, finely chopped
1 red pepper, deseeded and chopped
100g spanish diced chorizo
3 tbsp tomato puree
1 tbsp wine vinegar
1 tbsp sweet chilli sauce
flat-leaf parsley to garnish

Cook the potatoes in boiling water for 10 minutes until tender. Drain.

Meanwhile heat 1 tbsp of the oil in a pan and gently cook the onion for 5 minutes. Add the pepper and chorizo and cook for 4 minutes. Add the tomato puree, vinegar, chilli sauce and 6 tbps of cold water and mix to make a thick sauce.

Heat the remaining oil and saute the cooked potatoes for about 10 minutes until crisp and golden. Drain off any excess oil.

Pour the sauce over the potatoes in the pan and gently heat through. Garnish with the parsley to serve.