Patatas Bravas With Potato Chips

Few Spanish dishes are more well known than Patatas Bravas. This classic tapa combines perfectly fried potatoes with a spicy sauce. Paired with a cold beer - it is the ultimate afternoon snack. But sometimes we don't have a pound of potatoes handy. In those moments, we recommend you reach for a bag of potato chips (preferably Jose Andres' own EVOO chips). All you need to do is place the potato chips in a large bowl and drizzle with bravas sauce, ali oli and finish by sprinkling some Spanish paprika. 

Here's Jose's recipe for a delicious Brava Sauce:

Ingredients:

4 ripe tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 bay leaf
1/2 teaspoon sweet pimentón
pinch of cayenne pepper
1 teaspoon sherry vinegar
kosher salt

Directions:

Cut each tomato lengthwise in half. Grate the cut side on the large holes of a flat or box grater set over (or in) a bowl. Strain the grated flesh through a coarse sieve; you should have 1 1/2 cups tomato puree.

Pour the olive oil in a medium saucepan and heat over low heat. Add the tomato puree, sugar, bay leaf, pimentón, and cayenne, raise the heat to medium, and cook. until the mixture reduces by one-quarter and turns a deep red color, about 10 minutes. Remove rom the heat, add the vinegar, and season with salt.