Once it starts to firm up around the edges and in the center (although it will still be a little runny on top) place a large plate (larger than the size of the pan) over the pan and flip the omelette onto the plate.

Parboil the potatoes in alkaline water (meaning, water with baking soda in it). Boiling your potato cubes for about a minute or two in water with about ¾ teaspoon of baking soda will break down the pectin on the exterior of the potatoes so that starch from the potato is released. That starch is what will help us get a crispy layer on the potatoes when we fry them. You can cube and parboil the potatoes one night ahead. Salt them and spread them on a sheet pan then refrigerate overnight. When you’re ready, just fry the potatoes and finish them with the sauce and serve immediately! How to serve patatas bravas Allow the potatoes to cool. This is a vital step for crispy fried potatoes, so don’t skip it! Move the potatoes from the colander to a large sheet pan and season with a good pinch of kosher salt. Toss and then spread the potatoes in a single layer. You can either set the potatoes aside on your counter or refrigerate them. Either way, the potatoes need to be completely dry and cool before you move on. I sometimes do this step a night in advance. First prepare all your ingredients: finely chop the onion, mince the garlic, cut the tomato in quarters, remove the seeds and then cut them into small cubes, boil the eggs, peel them and cut into cubes, soak the raisins in warm water, cut the olives into quarters, and finely chop the parsley.Temporary exfoliation of dead skin cells may occur during initial use, but it is an adaptation period due to activation of skin turnoverratehence, please do not remove dead skin cells with force. Heat the olive oil to 350°F (176°C), then add the potatoes and allow them to pre-cook for a few minutes on low heat. To start making the Spanish potatoes recipe you have to wash the potatoes very well. Keep in mind that you are going to eat them with their skin on, so you have to remove any type of dirt. Let the potatoes cool before frying them. To make sure you get rid of as much moisture as possible, spread the cubed parboiled potatoes on a sheet pan to dry, then let them sit until they have cooled completely, or pop them into the refrigerator to speed up the process.

Bravas sauce, or salsa brava, is a slightly spicy red sauce traditionally served as part of patatas bravas. It is made with a few simple ingredients like extra virgin olive oil, smoked paprika, and a little tomato paste. Add in the serrano (or jalapeño) peppers and cook for another 2 more minutes, stirring from time to time. This type of recipe reminds me of my mom and how she always tried to make the most of my father’s salary to feed all 8 of us (my three brothers, four sisters, and I).

Pile your hot crispy fried potatoes onto a plate and immediately drizzle a generous amount of bravas sauce on top. To add a cooling element, I sometimes also top the potatoes with some garlic aioli, but this is totally optional. If you have more bravas sauce, serve it in a small bowl to the side.