Albondigas

2 white bread slices, crusts removed
500g beef mince
1 onion, peeled, chopped
1 garlic clove, chopped
1 egg
2 Tablespoons chopped flat-leaf parsley, plus extra to garnish
2 Tablespoons plain flour
2 Tablespoons olive oil
3/4 Cup chicken stock

Place bread in a food processor and process until fine breadcrumbs. Add beef, onion, garlic, capers, egg and parsley and process until combined. Use your hands to roll the mixture into small balls, then dust in flour.

Place the oil in a large frypan over medium-high heat. Add the meatballs and fry in batches for about 1-2 minutes or until cooked through and golden brown. After the last batch is cooked and transferred to a bowl, add the stock to the pan for 2-3 minutes to deglaze, then return meatballs to the pan and simmer for 1-2 minutes. Serve warm.

Patatas Bravas - Bravas Potatoes

5 - 6 medium potatoes
Salt to Taste
Oil, to shallow fry
1 can crushed tomatoes
1 1/2 teaspoons mustard
4 drops Tabasco Sauce
Toothpicks for Serving

Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks. Sprinkle with salt.

Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

For the sauce: using a small frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.