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|Place of origin||Madrid|
Patatas bravas (Spanish: [paˈtatas ˈbɾaβas]), also called patatas a la brava or papas bravas, is a dish native to Spain, often served as a tapa in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a sauce such as a spicy tomato sauce. This dish is commonly served in restaurants and bars in Madrid and throughout Spain.
There is no exact date when patatas bravas were created, however there is assumption that people knew about it after 1542—when Spain conquered the Inca empire. The famine devastated Europe along with the Thirty Years' War made people to consume potatoes. Potatoes were not exactly popular because people used to feed animals with potato rather than eating themselves because it was believed that potatoes were poisonous. Centuries later it has become one of the basic food products in Spain and many countries of Europe.
The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another popular variation is the tortilla brava: a Spanish omelet topped with the spicy sauce.
The same sauce is sometimes served over mussels. This dish is known as mejillones en salsa brava.
- Moreno, M.P. (2017). Madrid: A Culinary History. Big City Food Biographies. Rowman & Littlefield Publishers. p. 155. ISBN 978-1-4422-6641-4. Retrieved March 27, 2018.
- "Patatas Bravas". Wine Enthusiast Magazine. July 1, 2017. Retrieved March 27, 2018.
- "Patatas Bravas Recipe | Spanish-food.org". www.spanish-food.org. Retrieved 2018-12-10.