Ingredients
5 tbsps olive oil 
1 large onion, finely chopped 
3 cloves of garlic, minced 
1 tbsp sweet smoked paprika 
1 tsp chilli powder 
1 tsp chilli flakes 
2 tbsp tomato puree 
1 x 400ml tinned tomatoes 
2 tsp sugar 
200ml chicken stock 
1kg potatoes, peeled and cut into chunks 
Salt 
Pepper 
1 tbsp sherry vinegar (optional) 

Method
Heat 1 tbsp of the oil in a saucepan and cook the onion for 5-7 minutes until soft and translucent.  Add the garlic and cook for another minute.  Add the spices, stir and cook for a further minute.  Add the tomato puree, stir and cook for another minute.  Add the tomatoes, sugar and stock and bring to the boil.  Once boiling reduce the heat to low and leave cooking while you finish the potatoes. 

Meanwhile put the potatoes into a clean carrier bag and seal the bag - you are going to steam the potatoes and so want to seal the bag properly.  Put into the microwave on high for 5 minutes.  Be very very careful when you remove the potatoes as they will be incredibly hot.  Cut open the bag really carefully an watch for the steam as it will burn you. 

Put the remaining oil into a wok or large frying pan and heat the oil over a medium heat   Put the potatoes very carefully into the oil, season and turn every 5 minutes or so until they are golden all over.  The potatoes are going to take at least half an hour, cook them slowish and the potatoes will be sweet. 

When the potatoes are golden, checked they are soft and cooked and season if necessary. 

Put the sherry vinegar into the tomato sauce if you are using and check for seasoning.  Put the potatoes into a serving dish and cover in the bravas sauce.