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Potatoes Revolconas

Vegetables28 minutes2 people500 calories
1/52/53/54/55/5 (6 votes)
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By Mayra Fernandez Joglar

potatoes Revolconas-thermorecetas

We start the week with a dish from Avila cuisine that is a classic within the Spanish cuisine: potatoes Revolconas.

If there is a food that tastes like a crisis, I think it is potatoes. A product that we have on the market throughout the year is cheap and it also serves to do from stews, purees or salads.

But do we know how to use each class? Below you will find some small notes.

To fry: Desirée, Spunta, Agria and Caesar. Are compact potatoes so they will be soft on the inside and crisp on the outside. Let them soak for a few minutes so that they lose some of the starch and this way you will make them even better.

To roast: Kennebec and Spunta. Search floury potatoes as mentioned. To get a good result you will only have to wash them well, pierce them with a fork and wrap them in aluminum foil. Let them cook on top of an embers from the barbecue or in the oven at home.

For stews: Monalisa, Desirée and Kennebec. The important thing in these cases that the cut is finished ripping the potato so that it releases the starch and the stews remain linked.

To cook: Spunta, Kennebec, Baraka, Belle de Fontenay and, of course, the Galician potato. The secret is in cook them with their skin and with enough salt, so we will ensure that they do not break.

For wrinkled potatoes: Black and Pretty. Both are canary varieties hence they are experts preparing this dish.

Potatoes Revolconas

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The revolconas potatoes are a classic of Avila and national cuisine. Smooth texture and delicious flavor. You also have some notes on potatoes and uses.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 500
  • Rations: 2
  • Cooking time:
  • Total time:

Ingredients

  • 400 g potatoes
  • 300 g of vegetable broth
  • 30 g olive oil
  • 60 g onion
  • 2 cloves of garlic
  • 75 g of bacon in strips
  • 1 hoja de laurel
  • 1 tablespoon paprika from La Vera
  • 1/2 tablespoon hot paprika
  • 1 pinch of cumin
  • Salt and pepper
  • Parsley (optional)

Preparation

  1. Heat the oil for 4 minutes, 100º, speed 1. Add the bacon and cook for 5 minutes, Varoma temp, speed 1, left turn. After time, remove the bacon but leave the fat in the glass.

  2. While peeling, washing and chopping the potatoes. Also peel the onion and garlic. Reserve.

  3. Add the onion cut into feathers and the peeled garlic. We bite during 3 seconds at speed 5. Lower the chips onto the blades. Place the butterfly and fry for 2 minutes, 100º, speed 1.

  4. Then add the chopped potatoes and the bay leaf. Season with the two types of paprika, the cumin and season. Pour the broth and program 17 minutes, Varoma temperature, speed 1.

  5. When finished, we will have a kind of mashed potato with a small whole piece. Remove the bay leaf.

  6. Divide the puree on two plates and finish decorating with the fried bacon and a pinch of parsley or paprika.

Equivalences with TM21

Thermomix equivalences

More information - Turkey stew


Discover other recipes of: Thermomix tips, Less than 1/2 hour

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