6 small potatoes, 2 cloves of garlic, 1 medium onion, 1 choricero pepper, 1 chilli pepper (depending on how spicy you want the sauce), 2 tablespoons of spicy paprika, 1 piece of acorn-fed Iberian ham, 100 gr. of crushed tomato, chives, 1 tablespoon of vinegar, extra virgin olive oil



Step 1. Wash the potatoes and cut them in half. Using a spoon, scoop out half of the potato so that it can be filled later with the brava sauce. 

Step 2. Fry the potatoes in very hot oil. The potato should turn golden brown. Place the potato on a paper towel to soak up the extra oil and set it aside. 

Step 3. Brava Sauce: In a saucepan, sauté in oil at a low temperature the onion and garlic that you previously chopped. Add the chili peppers with the seeds removed. Then, add the choricero pepper, the spicy paprika, a small piece of Iberian Ham, the crushed tomatoes and the vinegar. Stir well so that it doesn't stick, and let it cook for 5 minutes. 

Step 4. Blend/puree the sauce and pour it into a kitchen bottle or pastry bag. 

Step 5.  Place the potatoes on a plate and fill the hollowed-out centers with the brava sauce. Garnish with chopped chives. 

CHEF’S TIP. Be careful when sautéing the peppers; the key is not to burn them.