One of the staples of any Bar de Tapas in Madrid are the Patatas Bravas.
Here is a recipe:
700 gm Potatoes.
500 ml Tomato Sauce (see below).
1 hot red pepper or a generous splash of Tabasco.
3 soupspoons of olive oil.
Plenty of oil to fry the potatoes in.
Peel potatoes and cut up into bite sized chunks.
Fry the potatoes in plenty of oil and set aside.
Crush the hot pepper and fry it in the 3 spoonfuls of oil.
Tip the oil and pepper over the potatoes and make sure they get a good coating.
Add the tomato sauce* and mix, making sure the potatoes don’t get soggy.
200 ml Olive oil
2 onions, finely chopped.
1 clove garlic, finely chopped.
1 kilo ripe tomatoes, chopped.
1 bayleaf (optional)
Lightly fry the onion in the oil over a medium heat. When transparent add the garlic, tomatoes and bayleaf. Cook over a low heat and crush the tomatoes into the sauce as they soften. When the sauce is more or less smooth add salt to taste and a teaspoon or so of sugar. Cook very slowly for at least 45 minutes to allow the sauce to reduce. Strain.
These Patatas Bravas are often served with Ali-Oli sauce (often advertised as Patatas Bravioli). I like the mixture. Others don’t.
Here’s a quick recipe for Ali-Oli for anyone who wants to try them that way.
250 ml low acidity (0,4º) olive oil
2 soupspons water
1 soupspoon red wine vinegar
2 gloves finely chopped garlic
Pinch of sugar
Place all the ingredients in a liquidiser.
Start mixing slowly and continue mixing until you have a mayonnaise type consistency.
Here is Antonio Flores with Pongamos Que Hablo de Madrid.