📝 About This Recipe
Originating from the seaside neighborhood of Barceloneta, these iconic 'bombs' are a legendary staple of Barcelona's tapas scene. Each golden, crispy sphere features a creamy mashed potato shell encasing a savory, spiced meat center, representing a historical nod to the neighborhood's revolutionary past. Topped with a duo of cooling garlic aioli and fiery salsa brava, they offer a spectacular explosion of textures and flavors in every bite.
🥗 Ingredients
Potato Mash
- 1 kg Yukon Gold or Russet Potatoes (peeled and cut into large chunks)
- 30 grams Unsalted Butter (at room temperature)
- to taste Salt
Meat Filling
- 150 grams Ground Pork
- 150 grams Ground Beef
- 1/2 Yellow Onion (very finely minced)
- 2 cloves Garlic (minced)
- 1 teaspoon Spanish Smoked Paprika (Pimentón) (sweet or bittersweet)
- 2 tablespoons Tomato Purée
- 2 tablespoons Dry White Wine (optional)
Breading and Frying
- 1/2 cup All-purpose Flour (for dredging)
- 2 large Eggs (beaten)
- 1.5 cups Panko or Fine Breadcrumbs
- 2 cups Neutral Oil (for deep frying)
The Sauces
- 1/2 cup Mayonnaise (for quick aioli)
- 1 clove Garlic (grated into a paste)
- 1/2 cup Salsa Brava (store-bought or homemade spicy tomato sauce)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain well and let them steam-dry for 2 minutes.
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2
Mash the potatoes while hot with the butter until smooth. Season with salt. Do not add milk or cream, as the mash needs to be stiff enough to hold its shape. Set aside to cool completely.
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3
While the potatoes cool, prepare the filling. In a skillet over medium heat, sauté the minced onion in a splash of oil until translucent, about 5 minutes.
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4
Add the ground beef and pork to the skillet. Break it up with a wooden spoon and cook until browned. Stir in the minced garlic and cook for 1 minute more.
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5
Stir in the smoked paprika and tomato purée. Add the white wine if using, and simmer until the liquid has completely evaporated. The filling should be savory and moist but not runny. Season with salt and let cool.
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6
To assemble, take a golf-ball-sized portion of mashed potato (about 50g) and flatten it in your palm. Place a teaspoon of the meat mixture in the center.
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7
Carefully fold the potato edges over the meat and roll it between your palms to form a smooth, seamless ball. Repeat with the remaining ingredients.
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8
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
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9
Dredge each ball in flour (shake off excess), dip in the egg wash, and finally coat thoroughly with breadcrumbs. For extra crunch, you can double-dip in egg and breadcrumbs.
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10
Heat the oil in a deep pan to 180°C (350°F). Fry the bombas in batches for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy.
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11
Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with a pinch of sea salt.
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12
Mix the mayonnaise and garlic paste for the aioli. To serve, place a dollop of aioli on each bomba, followed by a smaller dollop of spicy salsa brava on top to resemble a 'wick'.
💡 Chef's Tips
Ensure the mashed potatoes are completely cold before shaping; warm potatoes are too soft and will fall apart during frying. Use a potato ricer for the smoothest possible texture without overworking the starch. If the meat filling is too oily, drain it in a sieve before stuffing the potatoes to prevent the bombas from leaking. For the most authentic flavor, use Spanish 'Pimentón de la Vera' for that distinct smoky aroma. Keep the oil temperature consistent; if it's too low, the potatoes will absorb oil and become greasy.
🍽️ Serving Suggestions
Serve alongside a cold glass of Spanish Cava or a crisp Estrella Damm lager. Pair with other classic tapas like Padrón peppers or Gambas al Ajillo for a full feast. Add a sprinkle of fresh chopped parsley or chives on top for a pop of color. Provide extra Salsa Brava on the side for those who prefer a more explosive heat level.