Traditional Spanish tapas: Mastering the art of patatas bravas

We don't usually associate Spanish cuisine with potatoes, yet one tapas, or appetizers, is based on these vegetables. And it is one of my favourites. Baked, crispy pieces of potatoes with a delicious sauce always make an impression. My aunt gave me the recipe for patatas bravas.

Potatoes play a special role in Spanish cuisine but are used quite differently than in our native dishes. The most famous dishes are the potato omelette tortilla de patatas, or the fried patatas bravas, often served with spicy sauce. Once you try them, you will want to return to that taste.

Patatas bravas is one of Spain's national dishes. It is classified as tapas, which are small snacks served with wine. "Wild potatoes" first appeared in bars in Madrid in the 1960s and quickly became one of the Spaniards' favourite snacks. The recipe for this treat is simple, cheap, and delicious. All advantages. Spaniards order it in bars but also prepare it at home. My aunt, who has been living in Barcelona for years, gave me her recipe for fried potatoes. This dish may differ depending on the region of Spain; in Catalonia, it is served with a spicy sauce with tomatoes.  

What is the secret of this dish? The potatoes are perfectly crispy because they are prepared in two stages. First, the peeled and diced potatoes are boiled in salted water and then fried in deep oil. Recreating the appetizer from Spanish bars is worth preparing the sauce to go with the potatoes. It gives the potatoes a paprika flavour. Patatas bravas can be eaten both hot and cold. They can also be a side dish to other dishes.

Ingredients:

                  
• 4 large potatoes,
• half an onion,
• 3 cloves of garlic,
• 2 cayenne peppers,
• cayenne pepper, sweet and hot to taste,
• 1 cup of shredded fresh tomatoes,
• 1 tablespoon of flour,
• vinegar to taste,
• oil for frying,
• a pinch of salt and sugar.

Preparation method:

1. Peel the potatoes and dice them.
2. Boil them for 10 minutes. Drain and set aside. Then, fry them in heated olive oil.
3. Dice the onion finely and sauté it in olive oil in a pan.
4. When the onion begins to brown, add the chopped garlic and cayenne peppers and season to taste with spices.
5. Once the onion and garlic are sautéed, add the shredded tomatoes and cook the sauce for 5 minutes until it thickens.
6. Add flour to half a cup of water and mix thoroughly.
7. Add the water and flour to the sauce and cook for a few minutes until it thickens. Finally, season with vinegar.
8. Blend the sauce with a blender.
9. Serve the fried potatoes drizzled with the sauce.