Patatas bravas 
Patatas Bravas
One of the most famous tapas from Spanish bars. This is how I make them at home. No flour, no broth, and all natural from scratch. It doesn't take long, and especially with the sauces, you know what's in them because you make them yourself. Here's a link to the video if you want to watch it: https://youtu.be/R5cV2YXYT3w
Patatas Bravas
One of the most famous tapas from Spanish bars. This is how I make them at home. No flour, no broth, and all natural from scratch. It doesn't take long, and especially with the sauces, you know what's in them because you make them yourself. Here's a link to the video if you want to watch it: https://youtu.be/R5cV2YXYT3w
Cooking Instructions
- 1
In a pan with a little olive oil, sauté the garlic with the cayenne peppers.
- 2
Add the onion, season with salt, and let it cook slowly until well softened.
- 3
Meanwhile, grate the tomatoes (it's important they are Roma or very meaty, to give body to the sauce).
- 4
When the sautéed mixture is well softened, add the tomato, season with salt and pepper, and mix it in.
- 5
Add the paprika and continue cooking until it loses its water and becomes thick.
- 6
Meanwhile, fry the potatoes. First, cook them over medium/low heat for about 10 minutes. Then increase the heat until they are golden brown.
- 7
Now make the mayonnaise: 3/4 cup sunflower oil (about 200 ml), one egg.
- 8
A few drops of lemon, sea salt.
- 9
Place the immersion blender at the bottom and, without moving it, start blending. When it starts to emulsify, begin slow up and down movements until it reaches the desired texture.
- 10
Once done, the sauce will be ready, so blend it.
- 11
The potatoes will also be ready, so season them with salt and drizzle generously with brava sauce and mayonnaise to taste.
- 12
Enjoy them with company and a cold beer! Share if you liked it, and if you make it, upload a photo!
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