Smile to the sun warming up your skin. Feel the sea breeze on your face. Stop and listen to the nature around you. Breathe in. Breathe out. Relax. Enjoy that holiday feeling, even if itâ€™s not a holiday time. Just for a moment, let it be.
Makes 10 small tartlets or one round tart
Olive oil for shallow frying
Coarse salt, to taste
For the sauce
1 can / 400g chopped tomatoes
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2tbsp red wine vinegar (optional)
0.5 small red chilli, finely chopped
2tbsp smoked paprika
To make the sauce, heat the olive oil in a sauce pan, add the onion and cook for about 5 minutes, stirring occasionally, until golden. Add the garlic and cook for another minute. Add the tomatoes, chillies, paprika and vinegar, stir well, reduce the heat and simmer for about 10 minutes until a thick sauce forms.
Put aside, while you prepare the potatoes.
Cut the potatoes (unpeeled) into chunky pieces of about 2cm. Heat the olive oil in a large frying pan, so that itâ€™s about 2cm deep. Add the potato chunks and cook over a medium heat for about 10-15 minutes until golden. Remove with a slotted spoon, drain on a kitchen paper and sprinkle with coarse salt.
Alternatively, you can prepare a healthier version by baking olive-brushed potato chunks in a preheated over (200 C / gas mark 6) for about 40-45 minutes until soft inside.
Meanwhile, re-heat the sauce.
Put the potatoes in a warmed serving dish and cover with the sauce.