Too saucy papas

Dinner: Sausages and Patatas Bravas

We had a simple dinner; sausages we bought in Philly and Patatas Bravas. We have made that Spanish potatoes now a couple of times, but the first time was the best. It's really a pity that we didn't write recipes down by that time. I've no idea what we did different then. It's not so much how we cook the potatoes (the trick is to cook them slow and heat it up by the end), but the sauce is too suacy or something. It's nice, but not as perfect as it was.

Recipe hot potatoes: Patatas Bravas
Cut 1 kilo (2 lb) of potatoes into chunks of about 5 cm (2 inches). Wash them and pet them dry.
Pour enough olive oil in a frying pan to cover the potatoes completely, heat it, add the potatoes and reduce the heat to low for about 25 minutes till they are tender. Raise the heat to high and wait till they are brown. Transfer the fried potatoes to a bowl and keep warm.

The sauce: Spicy sauce (too saucy)
Use 1 tablespoon of the olive oil used for frying the potatoes. Add 2 tablespoons of all-purpose flour and 1 teaspoon of paprika, Stir over low heat for a few minutes. very carefully add 1 cup of beef stock, stirring constantly. Then add 2 tablespoons of red wine vinegar and about 2 teaspoons of red pepper flakes. Simmer for about 10 minutes over low heat. Stir in 1/4 cup tomato sauce and add salt to taste.

Pour the sauce over the fried potatoes and toss to coat.