Patatas Bravas with Aioli
Patatas Bravas with Aioli is a classic Spanish tapa featuring crispy floury potatoes served with a spicy cayenne tomato-style sauce and a silky garlic aioli made with aquafaba. The Thermomix TM7 steams the potatoes to fluffy tenderness, blends the vegan aioli to velvety perfection and heats the bravas sauce with hands-free precision.
About this recipe
Patatas Bravas with Aioli in the Thermomix TM7 brings the vibrant atmosphere of a Spanish tapas bar straight into your kitchen. Searching for an authentic patatas bravas recipe that skips the deep fryer? This version steams floury potatoes in the Varoma until fork-tender, then finishes them in a hot oven for that irresistible crisp crust. Meanwhile, the all-in-one kitchen machine whips tinned chickpea liquid with garlic, Dijon mustard and olive oil into a gloriously thick vegan aioli, and gently heats a bold sauce of onions, cayenne and apple cider vinegar. The result is a starter or sharing snack with fluffy centres, crunchy edges and two contrasting dips: one smoky and spicy, one cooling and garlicky. Perfect for parties, weekend lunches or a quick weeknight dinner alongside other small plates. Because the TM7 handles the whisking, emulsifying and simmering hands-free, you can focus on guests and oven timings. Once you taste this plant-based twist on a Barcelona classic, the deep fryer will stay in the cupboard for good.
Preparation tips
- Cut the potatoes into even chunks of roughly the same size so they steam uniformly in the Varoma and develop a consistent crispy crust after their turn in the oven.
- Let the steamed potatoes steam dry on the tray for a few minutes before oiling; a dry surface is the secret behind the golden, crackling edges that make patatas bravas famous.
- Prepare the aquafaba aioli up to a day ahead and keep it chilled in a sealed jar; the garlic flavour mellows overnight and the texture stays thick enough for dolloping.
- If cayenne is too fiery for younger guests, halve the amount in the bravas sauce and serve extra on the side so everyone can adjust the heat to taste.
Recipe variations
- Smoky paprika variation: replace half the cayenne with smoked paprika and roast a few cherry tomatoes to blend into the sauce for a rounder, barbecue-style bravas suited to summer gatherings.
- Festive twist: top the crispy potatoes with chopped chives and a dusting of sweet paprika, or swap the aioli for one made with a squeeze of lemon and a pinch of saffron for a luxurious party version.
Thermomix TM7 Benefits
- The Varoma steams the floury potatoes gently until fluffy inside, ready for crisping in the oven. [Multi-Function]
- Blending the aquafaba with garlic and Dijon mustard produces a thick vegan aioli in under a minute. [Time Savings]
- Gentle heating of the onion and cayenne sauce prevents scorching and deepens the smoky flavour. [Multi-Function]
- Weigh the olive oil straight into the mixing bowl to the gram for a perfectly balanced, stable emulsion. [Built-in Scale]
- The Thermomix chops the onions finely in seconds, so the bravas sauce cooks down without any chunks. [Multi-Function]
Ingredients
- sunflower oil
- garlic cloves
- Dijon mustard
- aquafaba (tinned chickpea liquid)
- apple cider vinegar
- salt
- red onions
- olive oil
- fresh red chilli
- tinned chopped tomatoes