Patatas revolconas – paprika mash with crispy pork belly
Potatoes boiled with bay leaf and roughly mashed with olive oil, garlic and smoked paprika, topped with crisp fried pork belly (torreznos). A winter dish from Ávila and Salamanca; in Extremadura they're called patatas meneadas.
- 43 minTime
- 34 minHands-on
- 4Portions
- ≈ €1.30per portion
- 650kcal per portion
Ingredients for 4 portions
- 1.2 kgPotato
- 1Bay leaf
- to tasteSalt
- 300 gSalted pork belly, in 1 cm strips
- 5 tbspOlive oil
- 4 clovesGarlic, sliced
- 2 tspSmoked paprika, sweet
- 3 mlSmoked paprika, hot (optional)
Method
- Peel the potatoes, break them into medium chunks and put them in a pan with the bay leaf. Cover with cold water, add salt and bring to the boil.
- Boil the potatoes for 20–25 minutes, until very tender.
- Meanwhile, heat the oil in a frying pan over a medium heat and fry the pork belly strips for 10–12 minutes, turning them, until golden and crisp. Lift them out and keep warm.
- Fry the garlic gently in the same fat until golden. Take the pan off the heat and stir in the paprika so it doesn't burn.
- Drain the potatoes, keeping a glassful of the cooking water, and remove the bay leaf. Pour over the garlic and paprika oil and mash roughly with a fork, stirring, until evenly orange. Loosen with a little cooking water if it's dry and season with salt.
- Serve the mash hot with the crisp pork belly on top.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
