patatas bravas

Each Spaniard have in his taste memory a Patatas Bravas flavour, texture and shared memories with family and friends. Probably the most popular tapa around all Spain and part of our life from our childhood. At each town, at each street there are a Tapas Bar where we have our Patatas Bravas flavours memory.
Here my tribute to the Patatas Bravas from 'Los Piris Tapas Bar' at my childhood town close to  Barcelona.
Ingredients
For the Brava Sauce
  • 3 tbsp olive oil
  • 1 small onion , chopped
  • 2 garlic clove, chopped
  • 227g can chopped tomato
  • 1 tbsp tomato purée
  • 2 tsp sweet paprika (pimentón)
  • good pinch chilli powder
  • pinch sugar
For the Lemon Allioli Sauce
  • 2 free-range eggs
  • 2 cloves garlic
  • ½ lemon, juice only
  • ½  tsp salt 
  • 150ml/5fl oz rapeseed oil
  • ½ tbsp extra virgin olive oil
  • ​water
For the potatoes
  • 900g Agria potato  
  • 250 ml olive oil
1. Brava Sauce
Prepare ahead by heating the oil in a pan, add the onion and fry for about 15 minutes, stir and cook  very slowly until softened and totally transparent. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and cook simmer and stirring for about 2 hours. Grind with blender and  set aside for up to 24 hours.
2. Lemon Allioli sauce
Put 2 garlic cloves with 2 eggs and a half tea spoon of salt in a blender glass or food processor. Grind to a max speed and then put slow speed. Pour the rapeseed oil mixed with extra virgin olive oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour.
Ad the lemon juice and a table spoon of water and mix until to have a creamy sauce.
3 .Potatoes
Peel and cut the potatoes into 2cm cubes, and fry them at 120C for 10 minutes approx until potato is still without gold colour but soft inside. Takeout from the pan or deep fryer and reserve on side.
Heat the oil until 180C and then fry potatoes briefly until crisp and gold colour all over.
Serve in to a small plate, ad the allioli sauce then the brava sauce and finish sprinkle smoked paprika
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