My version of this Spanish staple makes a generous portion of delicious tapas for two.

400g potatoes
1 medium onion
1 clove garlic
200g tin of chopped tomatoes
1 teaspoon paprika
1 teaspoon cayenne or chilli powder

1) Chop the potatoes into roughly dice-shaped chunks.
2) Rinse well and pat them dry with kitchen towel.
3) Put them into the Actifry tray, drizzle one spoonful of olive oil over them and cook for 25 mins.
4) While that's going on, chop the onion and garlic and mix them into the chopped tomatoes.
5) Add 1 teaspoon of paprika and 1 teaspoon of cayenne (increase or decrease depending on how bravas you like your patatas).
6) When the Actifry has completed the 25 minutes, open it and spoon the sauce mix evenly over the potatoes. Actifry for a further 8 minutes.

Serve with a dip of your choice - I like light mayo and chopped chives.

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