During your stay at TulStig DelMar you have to try one of the most popular Spanish dishes - Patatas Bravas. They can be ordered as a snack any time of the day, or to accompany other dishes in a tapas table, or as part of a main meal. They always vary from establishment to another, some are excellent, others not so. For the best places for Patatas Bravas just ask. And if you want to make them when you get home here's one of the easier recipes:

Ingredients:

• 3 tbsp olive oil

• 1 small onion , chopped

• 2 garlic clove, chopped

• 227g can chopped tomato

• 1 tbsp tomato purée

• 2 tsp sweet paprika (pimenton)

• good pinch chilli powder or hot pimenton (we always have some in and can let you have some) - you can always add more or less depending on how spicy your tastes are.

• pinch sugar

• chopped fresh parsley for decoration

6-8 large potatoes, chopped irregularly.

Method

• Lightly fry the onion and add the garlic, then add other ingredients to the frying pan. Stir together.

• Cook for a few minutes until everything is well combined, hot and cooked through.

• If you are happy with the consistency of the sauce you can serve it as it is, if not you can blend it with a hand-blender for a minute or two until it is smoother.

• Either deep-fry, roast or sautee the potatoes until they are crisp and golden on the outside.

• Put the potatoes in a serving dish and either pour the sauce over the top, or serve in another dish for dipping.

• It is quite often common to serve the sauce with Allioli (a garlic mayonnaise) at the same time.