For many, the Spanish tapa dish of Patatas Bravas is a beloved staple of the country's cuisine. The dish, made of crispy fried potatoes and a spicy tomato sauce, has been enjoyed by Spaniards for generations. But what is the history behind this iconic dish?. The origins of Patatas Bravas are somewhat murky, with different regions of Spain claiming to have invented the dish. Some sources say that it was first created in the 19th century in Madrid, while others claim that it originated in the Andalusia region in the south of Spain.

Regardless of its origins, what is clear is that Patatas Bravas quickly became a popular dish throughout Spain. The name "bravas" comes from the Spanish word for "fierce" or "bold," which refers to the spicy sauce that accompanies the potatoes.

Over the years, Patatas Bravas has become a staple of Spanish cuisine, and variations of the dish can now be found in restaurants all over the world. In recent years, chefs have put their own spin on the classic dish, adding ingredients like chorizo, aioli, or even cheese. Despite its popularity, Patatas Bravas has not been without controversy. In recent years, there has been debate over whether the dish should be considered a "national dish" of Spain. Some argue that Patatas Bravas is a dish that is enjoyed by all Spaniards, while others argue that it is too closely associated with Madrid to be considered a national dish.

Patatas Bravas remains a beloved and iconic dish in Spanish cuisine. Whether enjoyed as a snack with a cold beer or as a side dish with a hearty meal, the fiery history of Patatas Bravas is sure to continue for generations to come.

• 2 pounds potatoes
• 1/2 cup olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup tomato sauce
• 1 tablespoon sherry vinegar
• Chopped fresh parsley for garnish

1. Preheat oven to 425°F.
2. Peel and cut the potatoes into small cubes, about 1/2 inch each.
3. Heat the olive oil in a large skillet over medium heat. Add the potatoes and cook for 20-25 minutes, stirring occasionally, until they are golden and crispy.
4. While the potatoes are cooking, make the sauce. Heat a small amount of olive oil in a saucepan over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
5. Add the paprika, cayenne pepper, salt, and black pepper to the saucepan and cook for another minute or two until the spices are fragrant.
6. Add the tomato sauce and sherry vinegar to the saucepan and stir to combine. Bring the mixture to a simmer and cook for 5-10 minutes until the sauce has thickened slightly.
7. When the potatoes are cooked, transfer them to a large baking dish. Pour the sauce over the top of the potatoes and toss to coat.
8. Bake the potatoes in the preheated oven for 10-15 minutes, until the sauce is bubbling and the potatoes are heated through.
9. Garnish with chopped fresh parsley and serve hot.

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