Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount to serve 4
4 or 5 medium sized potatoes
500 cc (2 cups) olive oil
For the sauce:
1 cup tomato sauce
2 tsp mustard
4 drops Tabasco sauce
Peel the potatoes and cut into medium sized cubes. Fry for a while in warm oil, then in very hot oil to brown them.
Drain the potatoes and sprinkle with salt.
Add mustard and the Tabasco to the hot tomato sauce, mixing well.
Spread the sauce over the potatoes
Recipe provided by Asoliva of Spain
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This page modified January 2007
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