Patatas bravas was one of the first dishes I tried in Spain a few years ago. It was a warm summer night and we decided to make our way down to the local bar for some tapas and sangria. I scanned the list of tapas and recognized a few by name, but when I came to patatas bravas I had no idea what they were.
Soon after the dish arrived, I found a mound of irregular shaped fried potatoes piled on top of one another with a red sauce drizzled over the top. At first I thought it might be ketchup until I took a bite into it and realized it was far from it. This sauce almost had the consistency of a tomato sauce but with a spicy bite at the end.
A few weeks later back home in Los Angeles I decided to give patatas bravas a try but instead of topping it with the traditional toppings I dressed mine with a fried egg instead. The results brought back a slice of my trip to Spain in my younger years.
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