Patatas Revolconas with Torreznos
Rustic potato purée with paprika and garlic, topped with crisp pork rinds. A winter dish from Ávila.
- Total
- 45 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- potato6
- bacon11 oz
- garlic clove3
- sweet paprika1 tbsp
- hot paprika1 tsp
- bay leaf1
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Boil the peeled, chopped potato with the bay leaf in salted water 20 minutes. Reserve a glass of the cooking water.
- 2
Cut the bacon into strips and fry in its own fat over medium heat until very crisp (the torreznos). Set aside.
- 3
In that fat with the olive oil, brown the sliced garlic. Take off the heat and add the sweet and hot paprika.
- 4
Add the drained potato and mash with a fork, adding cooking water until you get a rustic purée.
- 5
Serve with the torreznos on top.
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