Potato bombas

Name: Potato bombas
Total time: 45 min
Yield: 6
Cuisine: mediterranean
Ingredients: 4 large potatoes (1kg); 2 large free-range eggs; 150 g Manchego cheese; 100 g fresh breadcrumbs; 1 x 400g jar of arrabbiata sauce

Crispy crumb, oozy Manchego & spicy tomato sauce

Vegetarianv

“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. ”

Serves 6

Cooks In45 minutes

DifficultyNot too tricky

Vegetables Potato Tomato Starters

Nutrition per serving

Calories 336 17%
Fat 13.6g 19%
Saturates 6g 30%
Sugars 4.6g 5%
Salt 1g 17%
Protein 13.7g 27%
Carbs 41.1g 16%
Fibre 2.5g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

4 large potatoes , (1kg)
2 large free-range eggs
150 g Manchego cheese
100 g fresh breadcrumbs
1 x 400g jar of arrabbiata sauce

Tap For Method

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5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

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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.