I learned about this dish a couple of weeks ago, when I went for a wonderful tapas meal with some friends in honor of G’s birthday 
. This is a basic tapas dish and has a lot of variations. I enjoyed it so much at the restaurant that I came home to research the recipe to see if I could make it.
The crunchiness of the potatoes goes well with the flavorful sauce. Instead of Tobasco sauce, I used Sriracha for heat. I refrained from deep frying the potatoes. Instead, I boiled it first, then made it crispy on a cast iron skillet by using less oil. It was really delicious and went perfectly with my otherwise boring eggs!
