Wednesday, October 2, 2013

¡Olé! Encore..Spanish Savory Rustic Mash

This recipe is featured as an Encore dish for left over Rustic Mashed Potatos, but it can easily be prepared from scratch.  It is guaranteed to transport your taste buds to Toledo.

Patatas Revolconas with Scalded Eggs
Paprika & Time 2013
Description: This is a great Encore Dish for any extra you have left over from your Rustic Mashed Potatos with Caramelised Onions. Or you can easily make it from scratch.


1.  If you're going to make this as an Encore Dish and use Rustic Mashed Potatos as your base, then all you have to do to start with is chop the onions into fine pieces, and bring them to a boil them in enough water to cover, along with three of the garlic cloves and the two bay leaves.  Add a pinch of salt to the water.  Lower the temperature to medium heat and cook covered until the onions are tender and clear, the garlic is softened but not mushy, and the water is infused with the aroma of the onions, garlic, and bay leaves.  Once the onions and garlic are ready, remove them from the heat and set aside.  Keep them covered.

OR..If you are making this from scratch, cut each potato into four large chunks. (You can peel them first or brush them thoroughly with a vegetable brush and leave the skins on.) Put the potatos in the water with the onions, three garlic cloves and two bay leaves.  Add a pinch of salt and sufficient water to cover all of them, and boil as above, until the potatos are tender.  When they are done, remove the bay leaves, drain the liquid reserving one cup, and mash the potatos with the garlic using a potato masher.  Set aside.

2.  While the onions and potatos and garlic above are cooking, in a large frying pan, place enough olive oil to cover the bottom of the pan and sauté the remaining three cloves of garlic at medium heat.  You want them fried golden but do not allow them to brown as they will become bitter.  Once they are ready, place them in a small bowl or a small dish and set aside.

3.  In the same pan, without removing the oil, fry the strips of bacon which you have cut into slivers.  Allow them to become crispy, but not dry.  Once they are ready, set aside.  Remove any excess oil from the pan and set aside.  

4.  Take the pan off of the direct heat and place the potato mash in the pan, add 1 tsp of the paprika, 1 tsp of the smoked paprika, and ¼ tsp of the cayenne.   Blend so that the paprika mixture is evenly distributed throughout the mash.  If you are using the left over mash from a previous menu, then add the onions and garlic at the same time, and put in enough of the reserved water to warm up the potatos more quickly and make the mash moist.  Add half the crisped bacon and blend into the potato mixture.  Return the pan to the heat source and at medium heat, turn the mixture so that it continues to blend and heat up.  Once the mixture is heated through, lower the temperature of the pan to just keep warm without burning.  Sprinkle with the chopped parsley, if you have it.

5.  Add the remaining paprika to the oil you have remaining and blend thoroughly with a fork.  Set aside.  (You will probably have to blend it again before pouring as the paprika has a tendency to sink and settle.)

To scald the eggs:

6.  Boil water in a medium sized pot, enough to fill it three quarters of the way.  Pour in a good stream of vinegar, about one quarter cup, and a pinch of salt.  Bring the water just to a boil (don't let it bubble too much) and crack the eggs into the water, two at a time.  Using a slotted spoon, gather the whites around the yolk gently in a rolling motion.  Once the whites are cooked and while the yolk is still liquid inside, gently lift the eggs from the pot with a slotted spoon and place aside on a plate with a little bit of hot water on it so that the eggs won't stick to the plate.  Once you have cooked all the eggs, serve the potatos and place two eggs on top of each plate.  Alternatively, you can serve the potatos mixture onto warm plates and place the eggs directly on top of the potatos as they come out of the pot.

7.  Sprinkle the fried garlic and the remaining bacon on top of the plates and drizzle with the paprika/olive oil mixture.  I have put a lot of garlic into this recipe because we find it tasty.  If you do not, you can certainly reduce the amount of fried garlic you prepare.  Give it a chance, though.  If you fried it to just the right point, it will be a lovely salty-sweet and will add a lot to the dish.  Patatas Revolconas just aren't the same without some fried garlic.

Paprika & Time 2013

If space is limited in your kitchen, you can place the potatos in a large serving dish and place all the eggs, crisped bacon, and fried garlic on top.  Drizzle with the oil, and serve at the table so each person can serve themselves.  

Most Spanish cooking takes quick response time at the stove, and constant attention.  I recommend pre-measuring and preparing all ingredients in advance of starting the cooking process, to avoid troublesome delays.

Easy Metric Conversions:
1/3 Pounds of bacon = 150 grams of bacon
2 tsp Paprika = 4.6 grams
1/2 tsp Cayenne = 1.3 grams

Budget Factor
It's always good to know what a plate costs you to make.  Restaurants keep this in mind, why shouldn't we?  


This cost is for the recipe made from scratch.  As an Encore, the cost for the recipe is lower.

These are only estimates for reference.  Your local ingredient costs may vary.  Currency converted at DKK5.00 to the Dollar and DKK7.50 to the Euro.

Another Great Recipe from:

Did you make it?  Did you enjoy it? Did you improve on it?  I'm eager to hear whether you found this dish as tasty as we did.  Please comment below with any remarks, critiques, or alternative suggestions you have to make this recipe even better!

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