Like most of the recipe "forever" is a dish with simple ingredients, it is basically mashed potato with a fork and seasoned with garlic and paprika. Although originally part of the gastronomic repertoire daily peasants and poor people, today it is usual to serve as cover in bars and restaurants, mainly in the communities of Salamanca, Avila and Extremadura, where they are more typical
These revolconas potatoes, meneas, bobbed, riots or removed their name to the preparation process. Potatoes are stirred with virgin olive oil and remaining grasita making the bacon and put it all together with paprika to acquire all its flavor. The original recipe is fried with bacon, which is how I like, but to make them at home soil accompanied by bacon, bacon or pork rinds. In fact most characteristic of this dish, besides its color due to the paprika, it is the contrast between the crunchy meat and potato creaminess. I hope that if you do not know this dish you'll bother with this simple recipe, it will become a classic home.
INGREDIENTS:
4 large potatoes
3 cloves of garlic
1 bay leaf
1 teaspoon sweet paprika La Vera
½ teaspoon hot paprika
200 g. Marinated pancetta (or bacon, pork rinds, pork jowls ...)
4 tablespoons extra virgin olive oil
Salt (to taste, remember that meat has enough salt)
A dash of vinegar (a little to cook the potatoes)
PREPARATION OF POTATO revolconas
First we make the potatoes, in this case we cooked skinless but you can also make skin and peel them later. It all depends on the rush you have in the kitchen. To cook with skin we get to keep all their starch.
Select potatoes the same size as this will take the same time to cook. We wash them well under running water. We put them in a large pot and fill about a finger of cold water. Add a little salt and a splash of white wine vinegar.
When the water begins to boil down the heat and let cook over medium heat. The cooking time depends on the size of the potatoes, but between 20 and 40 minutes will be. Check they are cooked puncturing with a fork which should come gently into the potato. We remove and drain them of, and remove the skin before it was cool because it is easier, also eliminating the eyes or green spots.
If you have a hurry, directly we peel the potatoes, cut into large pieces and put them to cook with water, salt and bay leaf for about 25 minutes until we see they are very soft. We drain them and reserve.
While the potatoes are cooked prepare the dressing. Cut the bacon into small pieces and not too put them to fry in a pan with 4 tablespoons of oil. We cook the bacon until golden brown see that is fine but without allowing it to burn. Retired and reserve.
In the same pan, and fry the excess oil with the sliced garlic. When they are golden brown remove the pan from the heat and add the peppers. Stir with a wooden spoon to combine.
We put the potatoes in a bowl and add the oil and garlic from the pan. With the help of a fork we crushed potatoes and stir until well impregnated with the sauce without chips. And finally the we serve accompanied by marinated fried bacon and salsita above.
Directly to the table and eat. Will succeed!
http://recetasderechupete.hola.com/