The Patatas Bravas can't be missing on the menue of bars and restaurants. Every bar or restaurant has its own recipe. However the Batatas Bravas is not always a culinary delectation: quite a few gourmet temples produce something fatty and indefinable and call it Patatas Bravas. In contrary to that, some run down bars surprise with a real culinary delight: nice and crispy, with a homemade ailoli and a spicy sauce.
You should for sure taste the Patatas Bravas.
Put the tomatoes into boiling water for a few seconds, then peel them. Then remove the seeds and cut them into small pieces.
Peel the potatoes and cut them into mouth bite-size pieces. You can also eat the potatoes unpeeled if you prefer.
Cut the chilli pepper, the bell pepper and the onion into small pieces and mince the garlic.
Heat a little olive oil in a pan and brown the chilli pepper a little. Then add the bell pepper pieces and sear them. Reduce the heat and add the onion and the garlic and braise it all lightly with some water and the vinegar. The heat shouldn't be too high since the garlic burns fast. Add the tomato paste and the sugar and gown everything lightly.
Add the tomatoes and let it simmer for about 20 minutes. Add salt, pepper, paprika and cayenne pepper to taste. The cayenne pepper is really spicy, so don't use a lot.
Now blend the sauce as desired.
Fry the potatoes in a deep fat frier or in a pan with plenty of oil until they're crispy.
Let them drip off and salt them. Serve them with the sauce and the aioli.
Preparation time: about 40 minutes
The meal will be less fatty if you roast the potatoes in the oven at approximately 180 degrees until they're golden brown. Approximately 30-40 minutes.
The aioli is getting mixed with the tomato sauce in a lot of bars. We prefer to serve the two sauces separate, since that way everybody can decide on his own how much of each sauce they would like to use.