Patatas Revolconas
Background
Patatas Revolconas, also known as "crushed potatoes," is a traditional Spanish dish that hails from the region of Ávila in the heartland of Spain. Its origins can be traced back to humble beginnings, where it served as a hearty meal for farmers and shepherds. The dish is characterized by its simplicity yet rich flavors, embodying rustic Spanish cuisine. In essence, patatas revolconas is a blend of mashed potatoes flavored with paprika and garnished with crispy bacón or chorizo.
The essence of Patatas Revolconas lies in its quality ingredients, particularly the use of smoked paprika, which infuses the dish with its characteristic deep aroma and vibrant color. Over time, this dish has transcended its humble beginnings to become a popular offering in tapas bars across Spain, delighting locals and tourists alike with its comforting taste.
Ingredients
- Patatas - 1 kg, peeled and cubed
- Bacón - 150 grams, diced
- Chorizo - 100 grams, sliced
- Cebolla (Onion) - 1 medium, finely chopped
- Ajos (Garlic) - 3 cloves, minced
- Pimentón (Smoked Paprika) - 1 tablespoon
- Aceite de oliva (Olive Oil) - 4 tablespoons
- Sal (Salt) - to taste
- Agua (Water) - for boiling
Preparation
Begin by preparing your patatas by peeling and cubing them into even pieces. This ensures even cooking. Gather all your ingredients, making sure your bacón and chorizo are chopped, and your cebolla and ajos are finely chopped and minced, respectively. Find a large pot for boiling the potatoes and a frying pan for the bacón and chorizo.
Cooking Process
Step 1: Boiling the Potatoes
Place the cubed patatas in a large pot filled with enough agua to cover them. Add a pinch of sal and bring the agua to a boil. Once boiling, reduce the heat and let the potatoes cook until they are tender and easily pierced with a fork. This should take about 15-20 minutes. For exact timing, you may wish to use a cooking timer.
Step 2: Preparing the Chorizo and Bacon
While the potatoes are boiling, heat aceite de oliva in a frying pan over medium heat. Add the diced bacón and sliced chorizo to the pan. Fry them until they are crispy and golden brown. Remove them from the pan and set aside, leaving the rendered fat in the pan.
Step 3: Sautéing Aromatics
In the same frying pan, add the chopped cebolla and sauté until they become translucent. Add the minced ajos and pimentón, stirring well to coat the onions and garlic with the lovely red hue of the paprika.
Step 4: Mashing and Combining
Once the patatas are tender, drain them and return them to the pot. Use a potato masher or fork to mash the potatoes until they are smooth. Fold in the sautéed onion mixture, ensuring the patatas are well integrated with the flavors. Add the crispy bacón and chorizo, stirring gently to combine.
Serving Suggestions
Serve the Patatas Revolconas warm, garnished with a sprinkle of additional pimentón for color and flavor. For an authentic Spanish experience, pair this dish with a glass of rich red wine. It can be enjoyed as part of a larger tapas spread or as a comforting individual dish. Share it with friends and family for a delightful meal that echoes the flavors of Spain.