Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Patatas bravas This sauce also accompanies "patatas aioli", a form of fried potato traditionally prepared with olive oil and garlic. In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chili, and vinegar. In these areas, the dish is traditionally served alongside aioli. Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato . It is frequently consumed as part of tapas. The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another