Patatas Bravas

Directions

• Break the egg into a mixing bowl. Add 2 tablespoons of the olive oil, the garlic clove and the vinegar.
• Using an immersion blender or food processor, mix at high speed until garlic is pureed. Add olive oil in a slow, but steady drizzle while continuing to blend until you have a nice thick aioli. Salt to taste. If you experience problems with the aoli, visit the linked site. There are tips there for troubleshooting broken sauces. Refrigerate until ready to serve.
• Cut each tomato in half lengthwise and remove seeds. Grate and then sieve tomatoes to produce 1 cup tomato puree or process halved and seeded tomatoes in a food processor.
• Heat 1 1/2 tablespoon olive oil over low heat. Add the tomato puree, sugar, bay leaf, pimenton and cayenne. Allow to simmer for 20 minutes, or until mixture is reduced by 2/3rds, stirring occasionally.
• Remove bay leaf, add vinegar and salt to taste. Set aside until ready to serve.
• In a deep, heavy-bottomed pot, heat 4 cups olive oil to 250 degrees. Place the potatoes in the oil and poach them, frying slowly until soft, about 10 minutes. The potatoes will not changes color, but should yield easily when pierced with a toothpick. Remove to a paper towel covered plate with a slotted spoon.
• Raise the temperature of the olive oil to 350 degrees. Return the potatoes to the pot, frying in batches until crispy and brown, about 2 minutes. Salt to taste. Repeat with remaining potatoes.
• Spread brava sauce on a plate, top with potatoes, top potatoes with aioli and garnish with chopped chives.