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#Bomba in english skin#

Roll each bomba in breadcrumbs, then plant milk and again in the breadcrumbs. I used enough oil to cover half the bomba so that I only had to flip it once.

Begin heating the oil for frying in a small pan over high heat.

Continue forming all the bombas in this way. The bomba should be between the size of a golf ball and tennis ball. Place about a teaspoonful of the mushroom filling in the centre and close the mashed potatoes around it, forming a ball.

Take a small handful of mashed potatoes and flatten it in the palm of your hand.

Finally, add the crushed tomatoes and cook gently until the sauce is thick and reduced – 5 to 10 minutes. Allow the flour to cook out, stirring occasionally, for about 2 minutes. Now add the hot pepper, oregano, thyme, paprika and sprinkle over the flour.

Add the red pepper and fry for a couple of minutes until beginning to soften.

Add the chopped mushrooms and fry, stirring occasionally, until soft and browned. Fry gently until soft and translucent then add the garlic and fry until fragrant.

Heat a pan over medium heat and add the oil and onions.

Once cool enough to handle, peel and mash them adding 1 teaspoon of salt and pepper to taste.

#Bomba in english skin#

Boil the potatoes whole and with the skin on until soft.Chop up a chili pepper or a few drops of tabasco and you’re good to go! chickpea brine), is really easy to whip up in a couple of minutes. I’ve chosen to go with the third, which if you know about aquafaba (i.e. You might find one or two sauces accompanying this tapa: alioli, salsa brava or a kind of pink mayonnaise-ketchup cocktail sauce. What’s interesting about potato bombas is that it’s one of the few Spanish dishes that actually carries a little bit of spice.Ĭhili and cayenne pepper are not ingredients that you usually find in Spanish food but, much to my delight, they’re called for in potato bomba recipes both in the filling and in the sauce.

Instead of rice, mashed potatoes, which are so soft and malleable you can easily fold them around your choice of any kind of filling. It’s true – potato bombas are very similar to Italian arancini, those little stuffed rice balls in marinara sauce that perhaps you’re already familiar with.īombas are even easier. Since I’ve never ordered a bomba in a bar, it was my husband who introduced me to them and suggested it could be a good dish to veganize. When we go out for tapas we normally stick to the usual patatas bravas or padron peppers, but potato bombas are equally typical tapas that can be found around Barcelona bars. That means for these few weeks of neither hot nor cold it’s the perfect time to enjoy some tapas and a cold beer on a sunny patio. The days in Barcelona are just now at that perfect temperature where you can be outside without a sweater but not yet so stiflingly hot that no one could bear the thought of putting on clothes and leaving the air conditioned apartment. But considering that they’re basically giant croquettes, you could potentially fill them with anything you like, and that idea is what has given rise to my vegan potato bombas. This is because they’re generally filled with meat. I’ll be honest, although I’ve lived in Spain for three years, I’ve never had a bomba. Potato bombas are tasty little stuffed mashed potato balls that you can find in Spanish tapas bars.