5 Ingredients Mediterranean
By Jamie Oliver
45 mins
Not Too Tricky
serves 6
About the recipe
I tried a secret recipe for potato bombas at a famous breakfast restaurant called La Cova Fumada in Barcelona, and wanted to create my own version, turning the humble potato into a thing of wonder.
Recipe From
Ingredients
4 large potatoes (1kg)
2 large free-range eggs
150g Manchego cheese
100g fresh breadcrumbs
1 x 400g jar of arrabbiata sauce
Method
Prick the potatoes all over with a fork and microwave on high for 30 minutes, or until tender, turning halfway. Once cool enough to handle, halve and scrape the insides into a bowl. Mash until smooth and season to perfection. Separate the eggs, putting the whites into a shallow bowl. Add the yolks to the potatoes and mash to combine. Chop most of the Manchego into 1cm cubes, then work into the mash mixture. Beat the egg whites. Divide the mash mixture into 6 and roll into balls, flattening slightly. Dip in the beaten egg whites, allowing any excess to drip off, then roll in breadcrumbs to coat.
Pour 1cm of olive oil into a non-stick frying pan over a medium-high heat. Once hot, carefully add the potato bombas and cook for 6 minutes, or until beautifully golden, turning halfway – you may need to work in batches. Meanwhile, heat the spicy arrabbiata sauce in a pan. Divide between plates and place the bombas on top, finely grate over the remaining Manchego, season to taste with sea salt and black pepper, and drizzle over a little extra virgin olive oil, if you like.
Tags
