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3 August 2023

BOMBITAS DE MORCILLA (BLACK PUDDING AND POTATO BOMBS)

The If you're in the mood for Spanish food, then Las Tapas de Lola in Dublin's city centre is a must try. This dish is a twist on the classic bomba de Barcelona and is really popular in the restaurant

FOR THE APPLE COMPOTE
2 Bramley or cooking apples peeled, cored and sliced
4 tsp brown sugar
75ml white wine

FOR THE PIQUILLO SAUCE
30ml oil
¼ onion, peeled and diced
½ tsp salt
1 small jar piquillo peppers or 6 piquillos
150ml water, reserved from piquillo jar

FOR THE BOMBITAS
1 litre water
5 large potatoes
2½ tbsp salt
40ml extra virgin olive oil
½ onion, diced
1 tsp salt
400g morcilla/black pudding, finely chopped
1½ tsp oregano
2 tsp paprika
150g flour
4 eggs, whisked
150g breadcrumbs

Step 1. First For the apple compote: peel, core and slice the apples. In a frying pan on a low heat, place the sliced apples and sugar and cook until the sugar melts – about 3-4 minutes. Add the wine and cook until the consistency is like purée (20-30 minutes). Set aside to cool.
Step 2. For the piquillo sauce, in a frying pan on a low heat, add the oil, onion and salt and cook until golden brown. Add the peppers and cook for five minutes. Add 150ml water from the piquillo jar; cook for five minutes. Pass through your blender and set aside.
Step 3. For the bombitas, put the water, potatoes and salt in a large pot and bring to the boil for 20-40 minutes, depending on the size of the potato. When cooked, drain and cool.
Step 4. In a pan on low heat, add the olive oil, onion and salt and cook until golden brown. Then add the black pudding, oregano and paprika and cook for 10 minutes.
Step 5. Peel the potatoes and mash them, adding the black pudding to the mash. Season to taste.
Step 6. To assemble, you will need three plates – one for the flour, one for the whisked eggs and one for the breadcrumbs. With the mixture, make bite-size balls – pass through the flour, eggs and then the breadcrumbs. Fry until golden brown. Put in a plate with kitchen paper to extract excess oil.
Step 7. For each bombita, place a teaspoon of apple compote on a serving plate, then the bombita on top and a dot of piquillo on top again and continue. Serve.

TIP: Substitute the morcilla for your favourite black pudding.

Recipe courtesy of Las Tapas de Lola. Photography by Harry Weir, assisted by Brian Clarke

Serves: 4-6|Difficulty: Medium|

Time: More than an hour

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