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.
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