This classic Spanish dish is a staple for any tapas night.
Traditionally this would be eaten with cocktail sticks so all your guests can dive in.
6 tbsp olive or cooking oil
1 onion, chopped
2 garlic cloves, chopped
1 x 400g can chopped tomatoes
1 tbsp tomato purée
2 tsp smoked paprika
½ tsp chilli powder
3 large potatoes (~800g), peeled and chopped
2 tbsp cornflour
1 tbsp garlic granules
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add 2tbsp of the oil and allow to heat. Add the onion and garlic and stir regularly for ~3 minutes until the onion begins to soften.
Add the chopped tomatoes, tomato purée, smoked paprika and chilli powder and stir occasionally for ~5 minutes until the tomatoes start to break down.
Press CANCEL, then empty the sauce in to a dish and set aside for later.
Rinse the inner pot then add the water, put the steamer tray in and evenly spread the chopped potatoes on top.
Put the lid on and close the pressure valve then select the STEAM function and adjust the time to 5 minutes.
Mix together the cornflour, garlic granules, and salt and pepper in a bowl and set aside.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the potatoes and steamer tray, then discard the water and rinse and dry the inner pot.
Toss the potatoes in the cornflour mixture so they are coated on all sides.
Select the BROWNING function, add the rest of the oil and allow to heat. Add the potatoes and fry on all sides until golden brown, then press CANCEL.