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If I have to choose a flavour to define Spain, Pimenton will be one of them.

This time with potatoes. A poor people recipe, when potatoes were superfood.

Now, Patatas Revolconas or Meneas are a popular tapa. Salamanca is the place to try them.


  • 4 Potatoes.
  • 3 Garlic cloves.
  • 4 slices Pancetta.
  • Pimenton.
  • 1 Bay leaf.
  • Extra Virgin Olive Oil.
  • Salt.


Peel and cut in 4 the potatoes. Put them in a pot and add enough water to cover them. Add the garlics and Bay leaf. Bring to boil at low heat. Stir occasionally. Cook until the potatoes break. Stir with a wooden spoon until potatoes become a mash.

Cut the pancetta in stripes. Slice the garlic. In a pan, with a bit of olive oil, fry untin golden and crispy. Remove from the heat and add 1 table spoon of Pimenton. Mix well.

Add all the olive oil from the pan to the mash. Mix well. Season.

Serve on a bowl with crispy pancetta on top and sprinkle some Pimenton…