Patatas revolconas with Torreznos de Soria

PREP TIME: 40min


  • 1kg potatoes
  • 1 pack torrezno cubes
  • 4 garlic cloves
  • 1 tbsp. sweet paprika
  • 1 tsp. spicy paprika
  • 1 bay leaf

Peel, chop and boil the potatoes with water, a little salt and a bay leaf. Simmer on medium heat until they’re done. Reserve some of the potato water.

Open the pack and let the torrezno cubes sit at room temperature. Fry using plenty of oil together with the garlic until the torreznos are crispy. Drain on paper towels.

Reserve about 100ml of the oil used to fry the torreznos. Let it cool a bit then add the paprika and ground cayenne pepper. Gently fry and add the reserved potato water.

Mash the potatoes and drizzle the paprika oil on top. Mix well. Season with salt and top with the torreznos.

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