3 large russet potatoes, boiled until fork tender, cooled, peels, and diced

OR

1 package of diced frozen hash browns

1/2 olive oil

1 tsp. Spanish paprika

1/2 t. crushed red pepper flakes, add more if you really like heat

1/2 t. Tabasco sauce (or your favorite hot sauce), add more if you like more heat

2 T. organic tomato paste

2 T. sherry vinegar (white wine vinegar works too)

salt & pepper to taste

Heat your pan over medium heat. Add oil, then potatoes and fry until golden brown. Once you get them in the pan, let them brown up well before you try to turn them. If you are stir crazy, they will just break down and not crisp up. Once they are golden brown, remove them to a plate covered with a paper towel to drain. Drain most of the oil from the pan.

Add the rest of the ingredients into the pan and stir until well combined. Add the potatoes back in and stir until coated with sauce. Salt and pepper to taste. Serve in small ramekins for authentic tapas style.

Yield: 6 servings, or more for tapas