Patatas Bravas are a lovely and simple dish. It is usually served as a Tapa, and free in many places when you get a beer.
The secret is the sauce and crispy potatoes. I have to say I am very proud of my sauce, it transported me to a Madrid bar with the first bite.
And with a very Spanish dish is coming a very Spanish musician, and one of the greatest guitarists: Paco de Lucia playing Entre Dos Aguas
- 4 Potatoes.
- 1 Onion.
- 1 Garlic Clove.
- A small piece of Cured Ham (obviously, I used Iberico).
- 1 Can of Peeled Tomatoes.
- 1 Table spoon Pimenton.
- 1 Tea spoon Cayene Pepper.
- 1 Table spoon Flour.
- 1 Tea spoon White Sugar.
- 1 Table spoon White Wine Vinegar.
- Olive Oil.
We are going to start with the Salsa Brava:
Chop the onion and garlic.
In a pan with a bit of olive oil put the onion, garlic, cayene and the piece of Ham. Fry at low heat until soft.
Add the Pimenton and flour. Stir for 1 minute and add the tomato. Cook for 10 minutes. Add the sugar, stirr and cook 4 more minutes.
Remove from the heat. Add the vinegar and mix. Season.
Discard the piece of ham and put the sauce in the blender. Blend until smooth.
Ready to go.
The potatoes are easy. Just peel and cut them in cubes. Fry them in hot olive oil. Season.
To serve them just put a few potatoes and add the Salsa Brava on top.