Potato bombs with cheese and spicy sauce are a tasty dish and my proposal for The Club of 27 this month.
This month we had fun with the new book by English chef Jamie Oliver Five Ingredients Mediterranean: Simple incredible Food, which features recipes made with only 5 ingredients. From appetizers to desserts with simple and appealing recipes.
The original title of the recipe is Potato bombas – crispy crumb, oozy manchego & spicy tomato sauce, which I renamed potato bombs with cheese and spicy sauce. A really simple recipe, the longest part of making it is cooking the potatoes, but I usually do them in the microwave and in 4-5 minutes they are ready.
Jamie’s recipe featured Manchego cheese, which is a delicious Spanish product, but I couldn’t find it in any store, so I opted for a tasty Piedmontese toma cheese. Finally, I preferred to put the spicy sauce, which is nothing but a delicious arrabbiata sauce, in a separate bowl and not on top of the potato bombs as Jamie indicates in his book, because my family doesn’t like spicy much. This way everyone could decide independently how much sauce to use.
You can find the other recipes from Jamie’s book in the article on the MTChallenge website.
I love croquettes and have prepared some very tasty ones that might interest you
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: English
- Seasonality: All seasons
- Energy 1,056.83 (Kcal)
- Carbohydrates 44.20 (g) of which sugars 4.97 (g)
- Proteins 12.69 (g)
- Fat 93.81 (g) of which saturated 13.30 (g)of which unsaturated 74.05 (g)
- Fibers 4.82 (g)
- Sodium 790.76 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Potato Bombs
- 2.2 lbs potatoes (4 large)
- 5.3 oz cheese (Piedmontese toma)
- 3.5 oz breadcrumbs
- 2 eggs (large)
- 7 oz tomato sauce (arrabbiata)
- to taste sunflower oil
- to taste salt
Tools
- Tongs
- Potato Ricer
Preparation of the Potato Bombs
Cook the potatoes in the microwave. Wrap the potatoes in microwave-safe wrap and pierce them with the tip of a knife. Cook them on high power. For a medium potato, it usually takes 5-6 minutes.
Once ready, let them cool slightly, cut them in half leaving the wrap on, and pass them through the potato ricer. Don’t worry, the skin and wrap will remain in the ricer, and the puree will fall into the bowl. Salt to taste and mix.
Separate the yolks from the whites, collecting the whites in a bowl and putting the yolks directly in the potato bowl. Mix carefully until you get a homogeneous mixture.
Cut most of the cheese into half-inch cubes and incorporate them into the potato mixture.
Lightly beat the egg whites and pour the breadcrumbs onto a plate.
Divide the mixture into balls the size of a tangerine. Roll the balls in the egg white and then in the breadcrumbs.
Pour the sunflower oil into a large non-stick pan and heat it. Once ready, start cooking the potato bombs, turning them often until they are nicely golden.
As they are ready, place them on a plate lined with absorbent paper.
Meanwhile, heat the tomato sauce.
Place the potato bombs on the serving dish and grate the remaining cheese on top.
Serve the potato bombs accompanied by the spicy tomato sauce.
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