- 2 kg of potatoes
- 4 large onions
- 1 kg of crushed tomato
- Whole cayenne pepper
- 2 garlic
- Toasted almonds
- 1 glass of cooking sherry
- Olive oil
With the help of the blender, crush the onions until they turn into puree. Put a bit of the olive oil in a casserole large enough to fit all the ingredients. When the oil is hot, add the crushed onion and let it reduce until it is brown. Add the crushed tomato and stir. Then, while the tomato boils, grind the garlic, a small spoonful of parsley, the 6 almonds, half of the salt, the four cayenne and the sherry, and add it to the casserole, stirring constantly over medium heat.
Peel and clean well the potatoes and cut them into thick squares. Once clean, fry them in a pan with the rest of the oil until they are brown, they must be well fried. Remove them from the pan and let them drain the oil in a container with paper. Salt them with the rest of the salt.
Next, add the fries to the casserole with the sauce and stir carefully until the tomato has thickened. This is when the sauce will be ready.
It is served hot or tempered. It's better not too hot because it is usually spicy.