Bar Tomás's patatas bravas are famous throughout Barcelona for good reason: they're the tastiest and best-cooked bravas in the city. The outside is always crispy, and the inside is so soft it melts in your mouth—nothing like the firm, perfectly cut potatoes you get at any corner bar. Edu González, author of @bravasbarcelona, said in an interview: “The first time I went to Bar Tomás in Sarrià and tried their bravas, I said, 'There has to be something better.'” And despite having tried practically every bravas in the city, he still hasn't found one.
The secret to their success isn't just their delicious potatoes; the sauce that accompanies them is also exquisite. Like almost all brava sauces, or at least the ones worth trying, Tomás's is made up of two components: aioli and spicy oil. Their aioli is rather mild and has a super creamy texture, which they serve generously with a giant siphon. In contrast, the spicy oil is truly spicy and has the unmistakable smoky flavor of paprika from La Vera.
The only drawback to Tomás's bravas is that the bar opens late and closes early, and now with the restrictions, it's opening even less often. So, if you want to try their exquisite bravas for the first time or simply miss them, we bring you this recipe adapted from Edu González so you can eat them as often as you like.
Index
- 1 Necessary ingredients
- 2 How to prepare the Bravas at Bar Tomás
- 3 What type of potatoes should you use to make patatas bravas?
- 4 Why are French fries fried twice?
- 5 What does the sauce for patatas bravas contain?
- 6 Ingredients
- 7 Instructions
Necessary ingredients
Follow this recipe step by step to prepare bravas just like those at Bar Tomás.
How to prepare the Bravas at Bar Tomás
What kind of potatoes should you use to make patatas bravas?
There are many varieties of potatoes, each one better suited to a specific use. Depending on their firmness and starch content, they are often used for frying, boiling, or eating in salads.
Red Pontiac potatoes, although traditionally used in stews and casseroles, are perfect for this type of patatas bravas because they are tender and well cooked.
Why are French fries fried twice?
Everyone knows that to get perfect fries, you have to fry them twice. But why are they made that way?
The first frying is done at a low temperature and serves to poach the potatoes until they are soft, preventing them from browning.
The second frying is done at a high temperature and very quickly: the goal is to achieve a golden, crispy exterior.
This way, we ensure that the potato is fully cooked on the inside and has a crispy, delicious exterior.
What does the sauce for patatas bravas contain?
Patatas bravas are usually covered with two ingredients: aioli and spicy oil.
Alioli or all i oli is traditionally prepared with only garlic and oil, although it is often served in the form of garlic mayonnaise.
Spicy oil is usually oil infused with chili peppers, and often has a little sweet paprika added to give it color and smoky flavor.
Servings 8
- Amount per serving
- % Daily Value *
- Saturated Fat 2.7 g14 %
- Fiber 3.2 g13 %
- Sugars 1.6 g
- Calcium 15 %
- Iron 1 %
- Vitamin D 2 %
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
