-A tin of chopped tomato/ loads of fresh tomatoes chopped up
-Three cloves of garlic
-Two medium sized potatoes
1) Chop the potatoes into small pieces.
2) Put them into a shallow tray. Use 1-2 tablespoons of oil over the potatoes as needed to coat them.
3) Season well with grounded pepper and salt.
4) Place in the oven at around 200 degrees celcius. Cook for around 50 minutes.
5) Meanwhile, reduce the liquid from the tinned chopped tomatoes in a small saucepan.
6) Crush in around 3 cloves of garlic. (Add more or less to your taste)
7) After around 50 minutes (you don't need to cook the tomatoes for that long at all. The aim is mainly to heat, soften and reduce the liquid), stir the potatoes into the tomatoes. Serve and enjoy.
Serves 2.
This recipe probably isn't accurate at all. Or, to use a better term, isn't true to its origins. I've had tapas about twice in my life, and as a vegetarian this was the best dish I had there. I just made this recipe up based on what I tasted.
