1. For the aioli add the garlic (remove green or yellow parts in the middle because those will be bitter) to a tall narrow mixing bowl, add the oil, egg, salt, and some drops of fresh-squeezed lemon juice. Place an immersion blender inside the bowl – make sure the part where it mixes is covered completely with oil and start mixing. Do not lift the immersion blender until you see that the egg and garlic are mixed well and the oil starts to change in color and texture. Slowly lift the immersion blender still mixing, so you mix in the oil layer above the thicker egg-garlic-oil mixture. Mix until all is well combined. Season with some more salt and lemon juice if needed. Store in the fridge for up to 2 days.

2. For the tomato sauce add the oil to a pot and heat up. Add the chopped onions and garlic and sauté until soft and glossy. Add the tomato passata and season with pimentón, cayenne pepper and/or chili powder (optional), and some salt. Reduce the heat and let simmer for 15-20 minutes.

3. Peel the potatoes and cut/break them into bite-size pieces. Add the oil and salt to a pot and heat up. Add the potatoes and let them cook over medium-high heat until soft – takes about 12-15 minutes. Increase the heat to high and fry the potatoes until golden – another 5-6 minutes. Take out of the oil and drain on paper towels. Add the potato pieces to a bowl and season with pimentón, pepper, and some flaky salt.

4. Place the potatoes on one big or several small plates, add the tomato sauce and aioli on top, and serve warm.