Patatas Bravas with smoked paprika and tomato sauce <br /> <br /> <br />My obsession with patatas bravas only got deeper after visiting Inopia , an outstanding tapas bar in Barcelona, this summer. It was not a very fancy looking place at all, plastic tables, and writing on the walls, but the food was by far the best tapas I ever ate by a long shot. The patatas bravas at Inopia are fantastic. It’s the quality and cut of the potato that makes them so – golden, thin, discs of crunchy, salted, roast potato; soft and fluffy inside. I remember that more than the sauce, which was still great to my recollection - sufficiently spicy and rich. The most depressing bravas have to be when you just get a bowl of miniature roast potatoes with a watery tomato puree on top. Anyhow, these are far from it and are my homage to that dish at Inopia. <br /> <br />The list of ingredients for the sauce if pretty flexible, mix the quantities to your own preference. You want to end up with a tangy orange coloured sauce with a thick rich consistency. I taste as I go and the quantities can change regularly. <br />

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