This small taste of tapas came from a browse through José Andrés's Tapas: A Taste of Spain in America, and craving for those little Spanish plates we only have at restaurants. Patatas Bravas and simple roasted onions with toasty bread to sop up the sauces, along with an aioli made the traditional way because I have the time now! Possibly the most gratifying part of this tapas-making process was seeing the aioli come to life. The fact that a few cloves of garlic, olive oil, lemon, salt, a healthy amount of elbow grease can transform into such a silky sauce was enough to spark that bit motivation.

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