Jamie Oliver 5 Ingredients Potato Bombas is made with large potatoes, eggs, Manchego cheese, fresh breadcrumbs, and arrabbiata sauce. This delicious Potato Bombas recipe creates a crispy vegetarian dish that takes about 45 minutes to prepare and can serve up to 6 people.
This Potato Bombas Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 1kg large potatoes (about 4)
- 2 large eggs
- 150g Manchego cheese
- 100g fresh breadcrumbs
- 400g jar of arrabbiata sauce
How To Make Potato Bombas:
- Cook the potatoes: Prick the potatoes with a fork and microwave on high for 30 minutes, turning halfway through, until tender. Let them cool, then halve and scoop the insides into a bowl. Mash until smooth and season to taste.
- Prepare the mash mixture: Separate the eggs. Add the yolks to the mashed potatoes and mix well. Chop most of the Manchego into 1cm cubes and work them into the mash.
- Form the bombas: Beat the egg whites in a shallow bowl. Divide the mash into 6 portions, roll them into balls, and flatten slightly. Dip each ball into the egg whites, letting the excess drip off, then roll in breadcrumbs to coat.
- Fry the bombas: Heat 1cm of olive oil in a non-stick frying pan over medium-high heat. Fry the bombas for 6 minutes, turning halfway, until golden and crispy. You may need to fry them in batches.
- Heat the sauce and serve: While the bombas are frying, heat the arrabbiata sauce in a pan. Divide the sauce between plates, place the bombas on top, grate the remaining Manchego over them, and season with salt and pepper. Drizzle with extra virgin olive oil, if desired.
Recipe Tips
- Use starchy potatoes: Starchy potatoes like Russets work best for a smooth, fluffy mash that holds together well for shaping.
- Don’t overwork the mash: Mash the potatoes just until smooth to avoid a gluey texture, which can make the bombas heavy.
- Chill the mash: If the mash mixture feels too soft to handle, chill it in the fridge for 10-15 minutes before rolling it into balls.
- Fry in batches: Don’t overcrowd the pan while frying. Frying in batches ensures the bombas cook evenly and stay crispy.
- Serve immediately: The bombas are best enjoyed right after frying, while they’re still crispy and warm.
How To Store & Reheat Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days.
To reheat, place the bombas in a preheated oven at 180°C (350°F) for 10-12 minutes until warmed through and crispy again. The arrabbiata sauce can be reheated on the stovetop or in the microwave.
Nutrition Facts
- Calories: 336 kcal
- Fat: 13.6g
- Saturated Fat: 6g
- Protein: 13.7g
- Carbohydrates: 41.1g
- Sugars: 4.6g
- Salt: 1g
- Fibre: 2.5g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Stuffed Squash
- 5 Ingredients Smoky Tender Aubergine
- 5 Ingredients Roasted Squash Lasagne
- 5 Ingredients Hot Med Sarnie
Jamie Oliver 5 Ingredients Potato Bombas
Description
Jamie Oliver 5 Ingredients Potato Bombas is made with large potatoes, eggs, Manchego cheese, fresh breadcrumbs, and arrabbiata sauce. This delicious Potato Bombas recipe creates a crispy vegetarian dish that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the potatoes: Prick the potatoes with a fork and microwave on high for 30 minutes, turning halfway through, until tender. Let them cool, then halve and scoop the insides into a bowl. Mash until smooth and season to taste.
- Prepare the mash mixture: Separate the eggs. Add the yolks to the mashed potatoes and mix well. Chop most of the Manchego into 1cm cubes and work them into the mash.
- Form the bombas: Beat the egg whites in a shallow bowl. Divide the mash into 6 portions, roll them into balls, and flatten slightly. Dip each ball into the egg whites, letting the excess drip off, then roll in breadcrumbs to coat.
- Fry the bombas: Heat 1cm of olive oil in a non-stick frying pan over medium-high heat. Fry the bombas for 6 minutes, turning halfway, until golden and crispy. You may need to fry them in batches.
- Heat the sauce and serve: While the bombas are frying, heat the arrabbiata sauce in a pan. Divide the sauce between plates, place the bombas on top, grate the remaining Manchego over them, and season with salt and pepper. Drizzle with extra virgin olive oil, if desired.
Notes
- Use starchy potatoes: Starchy potatoes like Russets work best for a smooth, fluffy mash that holds together well for shaping.
- Don’t overwork the mash: Mash the potatoes just until smooth to avoid a gluey texture, which can make the bombas heavy.
- Chill the mash: If the mash mixture feels too soft to handle, chill it in the fridge for 10-15 minutes before rolling it into balls.
- Fry in batches: Don’t overcrowd the pan while frying. Frying in batches ensures the bombas cook evenly and stay crispy.
- Serve immediately: The bombas are best enjoyed right after frying, while they’re still crispy and warm.
Jamie Oliver 5 Ingredients Potato Bombas