Patatas bravas

Everything points to this tapas dish originating in Madrid, although exactly who created it is a matter of debate. Various taverns of the time are credited with its invention, including Casa Pellico, La Casona, and Vinícola Aurora Barranco. Nonetheless, it is a dish that can be enjoyed all over Spain. The ingredients are diced potatoes cut into large chunks and fried, and a special sauce, the recipe for which is a secret closely guarded by many restaurants. Some of them have even registered their versions, but it invariably includes a touch of spicy paprika and has a creamy texture. There is some controversy over whether the recipe should include tomato, and in cities such as Barcelona and Valencia, the dish usually comes with aioli too.