INGREDIENTS:

1 Lb. potato peeled, cut to same size pieces

Vegetable oil for frying 

Sea salt

STEPS:

Boil the potatoes until soft allow to cool.

Heat the vegetable oil in a frying pan and fry the potatoes in batches until crips and golden brown.

Drain on paper towel and season with sea salt.

Serve the fried potatoes topped the tomato sauce.

FOR THE TOMATO SAUCE:

INGREDIENTS:

1 ½ fresh plum tomatoes (for canned tomatoes use 2 cups with their juice)

½ cup olive oil

1 medium white chopped onion

2 clove of chopped garlic

1 tablespoon paprika

1 teaspoon red chili pepper flakesP

Salt and freshly ground pepper to taste 

STEPS:

Wash the tomatoes and cut in ½ inch thick cubes. 

In saucepan over medium heat, put the olive oil, the chopped onion and sauté until the onion is translucent then add the garlic and cook for about 2 minutes.

Add the tomatoes, salt and pepper, chili flakes and paprika.

Simmer uncovered for about 30 minutes or until the sauce is reduced by half, stirring from time to time while cooking.

Using a hand-blender process until smooth.