Name: Bomba de la Barceloneta
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 bombas
Cuisine: Spanish
Ingredients: 900g floury potatoes, unpeeled; 25ml olive oil; 8g fine salt, divided; 250g ground pork, or 125g ground pork and 125g ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 120g ripe tomato, grated, or 100g canned crushed tomato; 1 teaspoon sweet pimentón; 1/4 teaspoon hot pimentón or cayenne pepper; 60ml dry white wine or water; 2 tablespoons olive oil, for the filling; 60g plain flour; 2 large eggs, beaten; 120g fine dry breadcrumbs; 1 litre olive oil or neutral frying oil, for frying; 120ml allioli; 120ml brava sauce

Question 1

What are bomba de la Barceloneta?

Accepted Answer

Bomba de la Barceloneta are Barcelona fried potato bombs made with firm mashed potato wrapped around spiced meat filling, coated in flour, egg, and breadcrumbs, then deep-fried until crisp. The finished bombas are served hot with allioli and brava sauce spooned over the top.

Question 2

What potatoes are best for Spanish potato bombas?

Accepted Answer

Use floury potatoes such as Russet, Maris Piper, or Kennebec for Spanish potato bombas. Floury potatoes make a dry, sturdy mash that shapes cleanly around the meat filling. Waxy potatoes can turn gluey and make the potato shell harder to seal before frying.

Question 3

Why do my potato bombas fall apart when frying?

Accepted Answer

Potato bombas fall apart when the mash is wet, the meat filling is loose, or the breaded balls are not chilled before frying. Dry the boiled potatoes in the warm pot, cook the pork sofrito until no liquid remains, and chill the breaded bombas for 20 minutes.

Question 4

How hot should the oil be for frying bomba de la Barceloneta?

Accepted Answer

Heat the frying oil to 175C before frying bomba de la Barceloneta. Fry the breaded potato balls in batches for 3 to 4 minutes, turning gently, until the crust is deep golden and crisp. Crowding the pot drops the oil temperature and makes the crust greasy.

Question 5

Can I make bomba de la Barceloneta ahead of time?

Accepted Answer

Yes. Make the meat filling up to 2 days ahead and keep it covered in the refrigerator. Shape and bread the potato bombas up to 8 hours ahead, then chill them loosely covered on a tray. Fry the bombas just before serving for the crispest crust.

Question 6

What sauces go on Barcelona potato bombs?

Accepted Answer

Barcelona potato bombs are topped with allioli and brava sauce. Spoon the white garlic allioli over the hot fried bomba first, then add red brava sauce so it runs over the top. The sauces are part of the dish and provide the garlic, heat, and pimentón flavor.

Culinary Explorer

Bomba de la Barceloneta

Ingredients

floury potatoes

olive oil

fine salt

Where cooking meets culture.

Ingredient	Quantity
floury potatoesunpeeled	900g
olive oilfor the potato mash	25ml
fine saltdivided	8g