How to prepare tasty patatas revolconas with torreznos

Step 1 : Peel the potatoes and place them in a pot with cold water, then boil until they are very soft and can be easily mashed.

Step 2 : Meanwhile, prepare an ajada by heating a little oil in a skillet.

Step 3 : When the oil is hot, add the chopped garlic and sauté for a few minutes, making sure it doesn't burn.

Step 4 : Once the garlic is golden, add the paprika off the heat and mix quickly, setting this mixture aside.

Step 5 : Then, mash the potatoes until you get a creamy and homogeneous mixture.

Step 6 : Incorporate the ajada into this mixture, mixing well until smooth.

Step 7 : Divide the preparation into two individual clay ramekins, forming small mounds.

Step 8 : For the torreznos, place them in a skillet with a little oil over low heat, skin side down.

Step 9 : Cook for about five minutes until the skin puffs up and becomes crispy.

Step 10 : Then, cut into strips or cubes, ensuring each piece remains crispy.

Step 11 : For even more crunchiness, fry a second time in very hot oil for a few minutes, allowing the meat to get toasted and golden.

Step 12 : Finally, place the crispy torreznos on top of the mashed potatoes in the ramekins, letting the most crispy and tempting part peek out.

Step 13 : This dish is perfect to enjoy with your hands, dipping or biting into the torreznos alongside the creamy mash.