Patatas Bravas

Chop the potatoes into bite sized chunks and cook for 8 minutes until just tender, drain.

In a large bowl add the olive oil, sweet paprika, rosemary and chopped garlic and cook in the oven until crisp.

In a large frying pan cook the chorizo until crisp and the oils are released.

Add the onion and red chilli and cook for a few minutes before adding the tinned tomatoes, sugar and sherry vinegar, season with a little salt.

Add the crispy potatoes to the sauce and serve with a sprinkling of chopped parsley and charred salted padron peppers.