La Bomba
Get ready to ignite your taste buds with "La Bomba"—a mouthwatering Spanish-inspired creation that combines crispy golden perfection with a savory, flavorful core. This show-stopping dish features fluffy mashed potatoes infused with smoky chorizo sausage, sweet and hot paprika, and a touch of garlic and onion for aromatic depth. Coated in a crunchy breadcrumb crust and fried to crispy bliss, these irresistible potato balls are perfect as an appetizer or tapas-style snack. Serve them hot, garnished with fresh parsley, and pair with a creamy aioli or your favorite dipping sauce for an unforgettable flavor explosion. Easy to prepare and utterly satisfying, "La Bomba" is your go-to for impressing guests or treating yourself to a bold and hearty treat.
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Recipe Information
Ingredients
- 4 medium-sized Potatoes
- 4 tablespoons Extra virgin olive oil
- 200 grams Chorizo sausage
- 2 teaspoons Sweet smoked paprika
- 1 teaspoon Hot smoked paprika
- 2 cloves Garlic
- 1 small Onion
- 1 cup Crushed tomatoes
- 1 cup Chicken stock
- 2 tablespoons All-purpose flour
- 1 cup Breadcrumbs
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Peel the potatoes, cut them into large chunks, and boil in a pot of salted water until tender, about 15 minutes. Drain and allow to cool slightly.
Mash the potatoes in a large bowl until smooth, then set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Finely dice the onion and garlic, then sauté until translucent, about 2–3 minutes.
Remove the casing from the chorizo and crumble it into the skillet. Cook the chorizo until browned and cooked through, about 5 minutes.
Stir in the sweet smoked paprika, hot smoked paprika, and crushed tomatoes. Let the mixture simmer for 5 minutes, then remove from heat and allow to cool slightly.
Add the chorizo mixture to the mashed potatoes. Mix well until fully combined. Season with salt and black pepper to taste.
Shape the mixture into small, golf-ball-sized spheres (about 2 tablespoons per ball). Place them on a baking sheet lined with parchment paper and refrigerate for 20–30 minutes to firm up.
Prepare 3 bowls for breading: place flour in one, beat the eggs in the second, and pour breadcrumbs into the third.
Roll each potato ball first in flour, then dip in the beaten eggs, and finally coat in breadcrumbs. Place back on the parchment-lined baking sheet.
Heat vegetable oil in a deep frying pan or pot until it reaches 350°F (175°C). Fry the potato balls in batches, being careful not to overcrowd the pan, until golden brown and crisp, about 3–4 minutes per batch.
Remove the fried balls using a slotted spoon and drain on a paper towel-lined plate.
Serve hot, garnished with freshly chopped parsley. Optionally, pair with aioli or your favorite dipping sauce for added flavor.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 70.9 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.0 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
