Bomba de Patatas (Garlic potatoes Bombs with Sherry pork sausage)
Bas Tapa: Pintxos
These are small portions (what we would call Tapas) served in the Basque area of Spain. Toothpicks are important so you can count how many were eaten.Makes 15 tapa
Ingredients:
- 2¼ lb potatoes, peeled and cut up
- 2 clove of garlic
- 2 teaspoons salt
- 2 tablespoons olive oil
- 9oz minced pork Sausage
- 2 tablespoons olive oil
- ½ onion, chopped
- 1 small green pepper, chopped
- 1 clove garlic, chopped
- 5 oz chopped fresh tomatoes
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon hot paprika or pinch of cayenne pepper
- 1 egg, beaten
- 4 ½ oz fine dry breadcrumbs
- Olive oil for frying
- Toothpicks
Directions:
1. Mince 2 cloves of garlic and sauté in 1tablespoon olive oil until translucent (take off heat)
2. Cook the potatoes in boiling water until tender. Drain and mash, adding sautéed garlic and salt
3. 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.
4. Using 2 spoons, shape potatoes into egg-sized balls – 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.
5. Dip the potato balls in beaten egg, then roll them in breadcrumbs. Heat oil to a depth of 1 inch until hot, but not smoking, and fry the balls, turning until golden, 4 to 5 minutes.
6. Drain on absorbent towels and serve hot or room temperature.
7. Put a toothpick in each for easy serving.
8. 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.
Vermouth Pairing: Carmelitas Vermuteria