Bomba de patatas
Potato "bombs" with meat filling.
Makes 15 tapas
- 1kg/2¼ lb potatoes, peeled and cut up
- 2 teaspoons salt
- 2 tablespoons olive oil
- 250g/9oz mince meat
- ½ onion, chopped
- 1 small green pepper, chopped
- 1 clove garlic, chopped
- 150g / 5 oz chopped tomatoes, tinned or fresh
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon hot pimentón (paprika) or pinch of cayenne pepper
- 1 egg, beaten
- 125g/ 4 ½ oz fine dry breadcrumbs
- Olive oil for frying
1. Cook the potatoes in boiling water until tender. Drain and massh, adding salt
2. In a frying pan, heat the oil and brown the minced meat, 5 minutes. Add the onion, pepper, garlic and continue frying. Add the tomatoes and cook 5 minutes. Season with salt, cumin, oregano and pimentón. Cook, uncovered, until liquid is reduced, about 15 minutes.
3. Using 2 spoons, shape potatoes into egg-sized balls - 5cm/2in- (each about 50g). Cut each potato ball in hall, make an indentation and fill with a spoonful of the meat filling. Press the halves together and pinch the edges together to seal in the filling.
4. Dip the potato balls in beaten egg, then roll them in breadcrumbs. Heat oil to a depth of 25 mm/1 in until hot, but not smoking, and fry the balls, turning until golden, 4 to 5 minutes.
5. Drain on absorbent towels and serve hot or room temperature.
Do ahead: Shape the potato balls, dip them in egg and breadcrumbs. Place them in a single layer on a tin and freeze. When the balls are frozen, pack them into plastic bags or freezer containers. Completely thaw the potato balls before frying them.