Patatas Bravas, uno dei nostri piatti tipici della Spagna preferiti. - Sabores Foods

Patatas Bravas, one of our favorite typical Spanish dishes.

Patatas Bravas:

We are very patataros, but if you serve us potatoes with salsa brava (picantito tomato) then better than better! In Barcelona it is one of our most common tapas, and in order not to feel too guilty, we call it "garden salad".

This dish that originated in Madrid in the 60s has become one of the flagship tapas of our gastronomy. Whether you're going out for tapas or organizing the meeting at home, you can't miss a Tortilla de patatas, a Russian salad, or, of course, some patatas bravas. Well, nice and cheap. INGREDIENTS

For the Aioli

1 egg

200 ml of sunflower oil

1 tablespoon of white vinegar or lemon juice

1 pinch of salt

1 garlic tooth

For the salsa brava

1 garlic tooth

1/2 onion

1 red pepper

1 teaspoon ground pepper, chili or Tabasco

1 teaspoon of hot paprika

1 Extra virgin olive oil

250 ml of fried tomato

1 pinch of salt

1 pinch of pepper

For the potatoes

700 grams of potatoes

1 Olive oil

1 pinch of salt


Let's make aioli sauce.

We peel and cut the potatoes into cachelos. We put a saucepan on the fire with water, and when it starts to boil, add the potatoes with a pinch of salt. Let it cook for 12 minutes.

In the meantime, let's prepare the brava sauce, for this we put a splash of olive oil, the minced garlic, the minced onion, the minced red pepper and a pinch of salt in a pan. And fry until the onion becomes transparent.

When the onion is cooked, add the tomato sauce, the chilli pepper (or the hot one we prefer), the paprika and season with salt and pepper to taste. We let it cook over medium heat for 3 minutes. And with the help of a blender, we blend our sauce

At this point, drain the potatoes well, and prepare a pan with plenty of oil over high heat. We fry the potatoes over high heat so that they are a little golden and finish cooking. About 5 minutes.

We remove the potatoes and let them drain on absorbent paper, so that they suck out the excess oil. And we serve on a platter or large plate.

Now we incorporate the two sauces, one on each side, on one side the brava sauce and on the other the aioli. And to eat!

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