Can it Canapé: Potato Bombas | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Prick the potatoes all over with a fork and microwave on high for 30 minutes, turning halfway, until tender.
2. Once cool enough to handle, halve them and scoop the flesh into a bowl. Mash until smooth and season well.
3. Separate the eggs and put the whites in a shallow bowl. Mash the yolks into the potatoes. Dice most of the Manchego into 1cm cubes and mix them into the mash.
4. Beat the egg whites. Divide the mash into 6, roll into balls and flatten slightly. Dip each in the beaten white, let the excess drip off, then roll in breadcrumbs to coat.
5. Pour 1cm of olive oil into a non-stick frying pan over medium-high heat. When hot, fry the bombas for 6 minutes, turning halfway, until golden. Cook in batches if needed.
6. Meanwhile, heat the arrabbiata sauce in a pan. Divide it between plates, set the bombas on top, grate the remaining Manchego over, season with sea salt and black pepper, and drizzle with extra virgin olive oil if you like.

Summarized from Jamie Oliver's video. Watch it for the details.

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