Today Luisa (author of Cocinando con mi Carmela), brings us the recipe to prepare patatas revolconas. You might know them better as patatas revueltas, or patatas meneadas (pronounced meneás) or stirred potatoes. Whatever title you choose, patatas revolconas are a dish full of flavor that everyone at home will enjoy.
Without a doubt patatas revolconas are a classic of our cuisine. If you like boiled potatoes and paprika, this dish will be a star in your home; but the ingredients don't end there: one of them is the famous torreznos or pancetta, since it is a typical dish of shepherds and cattle drivers.
Today you will find patatas revolconas as a tapa or portion in many restaurants and bars in the Castilla area. Here in the South, they are not very well known, but I assure you that at home they are now the star dish of some Sundays.
If you want, to take it up a notch, you can serve them with a fried egg on the side, and then they'll really knock your socks off. It's a dish that is great for warming you up (and for enjoying too — we deserve it!).
Now let's get to the recipe which is very simple.
Mini cocottes cerámicas Le Creuset and Nezumi ceramic plate by Tokyo Design Studio
Ingredients (for 4 people)
- 1 medium potato per person (4 pcs)
- 1 bay leaf
- 1 or 2 garlic cloves, to taste
- 1 teaspoon sweet smoked paprika from La Vera and a pinch of hot paprika
- 150gr fried pancetta
- Salt and extra virgin olive oil
Preparation
- First, cut and peel the potatoes, boil in plenty of water with the bay leaf until tender. Drain, reserving the cooking water.
- Meanwhile, in a frying pan fry the pancetta until crispy. Set aside.
- In the same pan add a couple of tablespoons of oil and sauté the garlic without letting it brown. Add the paprika and then a glass of the reserved cooking water, taking care that it doesn't splatter. Now add the potatoes, mix everything so the potato soaks up all the flavors. Just stir and leave to your liking; if you see they are drying out, add a little more water.
- As for texture, the potato should be mashed but not like a puree.
- Finally add the pancetta, combine everything and serve. I used the mini cocottes; they are the perfect size for a portion and look beautiful on the table.
Comments
Claudia said:
Hola Isabel, las tenemos en la tienda online! Aquí mismo: https://www.claudiaandjulia.com/collections/cocottes-y-cacerolas/products/mini-cocottes-le-creuset .Un saludo!
Isabel said:
Hola
Felicidades por tu blog
Dónde se pueden comprar las minicocottes?
Gracias
Claudia said:
Hola Francisco, nos quedamos con tu aportación!!! Muchas gracias por tu comentario, estamos de acuerdo en que será un festín :) Un saludo!
FRANCISCO said:
Hola, la receta digamos que esta bien en general, pero nunca pondría panceta, si no que serian unos buenos torreznos, bien pequeños o mas largas y anchos siempre al gusto, pero que tengan chicha, haciendose con una buena corteza para que cruja, es un festín de plato.