Barcelona Bombas

Bombas are one of those dishes that feel built for sport: potato, meat, crunch, and a little heat at the end. For Barcelona, they bring in the tapas-bar energy without demanding a full tasting menu worth of effort.

Quick Look

• Race: Barcelona-Catalunya Grand Prix
• Prep time: 30 minutes
• Cook time: 30 minutes
• Serves: 4

Ingredients

• 1 pound potatoes, peeled and chopped
• 1 tablespoon butter
• 1 egg yolk
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 8 ounces ground beef
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup breadcrumbs
• Neutral oil, for frying
• Aioli and bravas sauce, for serving

Method

1. Boil the potatoes until tender, then mash with the butter, egg yolk, and salt. Cool.
2. In a skillet, cook the onion in olive oil for 3 minutes. Add the beef, paprika, pepper, and salt, and cook until browned. Cool slightly.
3. Scoop a palm-sized amount of potato, flatten it, add a spoonful of beef, and wrap the potato around it into a ball.
4. Dip each ball in beaten egg, then coat in breadcrumbs.
5. Fry at 350 F for 3 to 4 minutes until golden.
6. Serve with aioli and bravas sauce.

Drink Pairing

• Wine: Garnacha.
• Local pairing: Sparkling lemon soda.

Notes

• Chill the formed bombas for 15 minutes if they feel soft before frying.
• The sauce contrast matters almost as much as the crunch.