Patatas bravas

Patatas bravas is a traditional Spanish dish that is often served as a tapa in bars. It is one of the most popular and widely consumed dishes in Spain. The dish is native to Madrid, but variations of it can be found throughout the country and beyond.

History

The exact origins of patatas bravas are unclear, but it is believed to have been created in Madrid in the mid-20th century. The dish quickly gained popularity and spread to other regions of Spain, each adding their own unique twist to the recipe.

Preparation

Patatas bravas is made by first cutting potatoes into irregular chunks, which are then fried in oil. The key to the dish is the bravas sauce, which is typically spicy. The sauce is made from paprika, vinegar, garlic, and tomato, although the ingredients can vary depending on the region. In some areas, the sauce is made with a base of aioli, while in others it is made with a tomato-based sauce. The potatoes are served with the sauce poured over the top.

Variations

There are many regional variations of patatas bravas. In Madrid, the potatoes are cut into cubes and the sauce is made with hot paprika, flour, and stock. In Barcelona, the potatoes are often served with a sauce made from almonds, hazelnuts, garlic, bread, and olive oil. In Valencia, the sauce is often made with tomato, paprika, and vinegar.

Serving

Patatas bravas is typically served as a tapa, which is a small dish that is shared among a group of people. It is often accompanied by a glass of wine or a pint of beer. The dish is a staple in bars and restaurants throughout Spain, and is also commonly made at home.

See also

• Spanish cuisine
• Tapas
• List of potato dishes