We go for Tapas II: Patatas Bravas

In this second article I want to talk about one of the most popular tapas the Mediterranean side of the Spanish coast, I speak about the famous Patatas Bravas or as they are called in some places ... "Papas Bravas".

This typical and tasty lid are dangers though, I mean, this is a top that can either have a delicious flavor and soft, or... be extremely spicy. Be advised that if you choose this in a restaurant or Spanish bar, first ask the waiter if the sauce is very spicy. Not surprisingly his adjective "brave" isn´t freely given. Just in case be sure you to have a good amount of cold drink ready that go in your aid like a firefighter if you appreciate the feeling that you palate is blowning away.

On one occasion I met the owner of a restaurant that was sure that his tomato sauce are the spicest patatas bravas on the face of the earth. That guy bets that his business would be given to anyone who was able to take, in one only drink, an entire glass plenty of his explosive condiment. The truth is that I don´t know if someone did try, but what I know is that still owns the restaurant.

Made timely warnings, the well prepared Patatas Bravas are a delight. The recipe is ...

Ingredients:

1. One or two medium potatoes per person.
2. Extra virgin olive oil.
3. Tomato sauce.
4. Laurel.
5. Chilli peppers.
6. Ground black pepper.
7. Ground thyme.
8. A sprig of mint per person.
9. Salt.

To prepare ...

We started washing potatoes with tap water, you know why withdraw small soil particles that can retain after harvest. After that we place the potatoes, unpeeled, in a pot of cold water then fill until it covers the potatoes. Now we only need to take 3 tablespoons extra virgin olive oil to the water and three or four pinches of salt. We put everything in the fire and when hope begins to boil 2 minutes before removing.

Note that we do not care that the potatoes are cooked completely because we will then make a final preparation thereof.

After this first firing we drain the water from the container and, being careful not to burn, proceed to remove the potatoes and, with the help of a knife, peeling and chopping into thick portions of at least 2 or 3 inches.

Now for the sauce... In a skillet toss 3 tablespoons extra virgin olive oil, tomato sauce (about 1/2 cup per diner), a couple of bay leaves and salt to taste. At this point we should value what we like or not spicy, there is no standard size, so you must rely on your personal instinct to know how much chili must included. I personally incorporate soil ... most 2, but the brave can try 3 or 4, however ... any amount of chilli exceeding 5 ... I consider reckless.

Well, I selected the amount of chile peppers or with whom we dare, we will incorporate them into the pan and sprinkle this tasty sauce in preparation, the amount of ground black pepper that we want, keeping in mind that pepper enhance the spicy flavor of our creation.

Selected ingredients fry the sauce for 10 minutes.

Now for the last special touch to the potatoes, put another pan to heat with plenty of extra virgin olive oil, and when oil is hot we will introduce in it the potato chunks we prepared earlier. We perform this maneuver carefully to avoid potatoes crumble in the attempt and, aided by a good kitchen tool, rotate on themselves several times for about 3 minutes until browned outer layer. Once this is done we're almost ready.

We put the potatoes on small clay pots in which we will serve the guests, and scatter these spicy tomato sauce we made earlier. It is desirable that the sauce over the potatoes are plentiful, but it is not necessary that swim over the sauce. A middle ground when it will be consist in cover two thirds of the surface of the potatoes.

The final touch is spreading about our creation will give a good amount of ground thyme and culminate in the dish by placing each guest a small sprig of mint to give off a fresh scent misleading antagonist with spicy hot sauce over.

Enjoy it ...

On other occasions I have recommended a wine to accompany our creations ... in this case no. The drink that best accompany our Patatas Bravas is definitely a good lager served at a temperature not exceeding 2 º. I guarantee you a good cold beer will be absolutely necessary and will allow you to enjoy even more of this rich combination of flavors.

Finally say that the burning sensation on the palate send your creation better if accompanied them with some bread.

As always I accompany the recipe with a video that you can help, although it is not made the recipe exactly as I explain but it can help you to clarify concepts.

Greetings.