Whenever we think of the world of tapas, it is very likely that the first thing that comes to mind, among other things, is the patatas bravas. And it is that this exquisite dish, which accepts a thousand and one combinations, is undoubtedly the most common tapas in many provinces of Spain.
Although, as we have said before, we can find a delicious plate of patatas bravas in many bars in Spain, the truth is that its origin is in Madrid. Back in the 50s and 60s, long lines were formed to consume this dish that was based mainly on frying the potato cut into pieces and sprinkle them with a good amount of hot sauce.
However, behind the ease that this recipe apparently presents, there is a point of difficulty hidden in order to create the perfect plate of patatas bravas. The first thing we must attend to is the quality of the potatoes that we use and how we fry them later. The point is to get a potato that is crispy on the outside but that melts in your mouth when we eat it. If we have achieved something like this, we should feel very lucky and satisfied.
Another important issue is the elaboration of the brava sauce. At first, it is always usually thought that it is a tomato-based sauce, but it is not. E l color of our salsa is due solely to the use of paprika, which also will provide a delicious spice. In the same way, the thickness of this brava sauce is obtained essentially with flour.
Preparation of potatoes
Today there are many kitchen utensils and robots with which to carry out delicious recipes like this one. For this reason, today we will detail the preparation of patatas bravas both in the traditional way and if you use thermomix. In this first step of our brava sauce, we will put the 2 cloves of garlic and the 80 grams of onion very well chopped together with the oil, over medium heat, for approximately 15 minutes.
Later, when we see that the garlic and onion combination is golden brown, we will add the flour, mixing it well for about 5 minutes. It will be than when a more homogeneous dough begins to be created. The next thing to be added will be the sweet and spicy paprika, and it is in this step that we must take special precautions, because if we let it fry too much our sauce may take on a bitter taste that is not very pleasant.
Finally, we will add the chicken broth to our mixture and stir until we get a thick and consistent sauce. The next thing will be to put the resulting sauce in the blender glass and blend until you get a fine sauce. There are few people who like the sauce without passing it much through the blender, so this is more to your liking.
On the other hand, if you handle better with kitchen robots like the Thermomix, don’t worry. To make the sauce in this way we will put the oil next to the onion and garlic for 4 seconds at speed 5. We will open the lid and we will scrape all the remains that have remained on the walls of the glass and we will cook for 8 minutes, at Varoma temperature, and at speed 1 without the beaker.
Once this time has passed, we will add the flour, the sweet and spicy paprika, we will put the cup and we will program our robot at speed 4 for 10 seconds and then we will make a stir-fry at a temperature of 100º and speed 3 for 2 minutes. After this, we will only have to leave the sauce to our liking at the stroke of the tube so that it is soft and smooth.
We already have our brava sauce made and now it’s time to cook our potatoes. As we said at the beginning, one of the most important aspects when cooking this dish is to get perfect potatoes, tender on the inside, and crispy on the outside. To do this, we will peel and cut the potatoes into rather large pieces. In a good pan, we will put enough olive oil to cover the potatoes when we are frying them. When we notice that the oil is hot enough, we will add the potatoes by frying them over medium heat for a few minutes. We must be very vigilant because when we see them cooked inside, we will have to raise the heat until they are golden brown and we notice them crisp. Once we have reached this point, we will only have to place them on a plate with absorbent paper and salt to the later plate with the sauce that we had already prepared.