Catalan Potato Bomba with Chorizo

These Catalan Potato Bombas are the bomb! Frank Camorra MoVida shows us how to make this amazing tapas dish, featuring lovely fluffy potato and the spicy fire of chorizo.

Makes 40



  • 500g Chorizo
  • 1 tsp Paprika sweet
  • 1 pinchPaprika hot
  • 1 Brown onion, finely sliced
  • Fino sherry
  • Olive oil
  • Salt


  • 1 kg Potato russet
  • 25ml Olive oil
  • Salt, to taste


  • 4 Eggs
  • 500g Flour
  • Panko Japanese bread crumbs.


  • 3 Red capsicums
  • 2 Garlic cloves
  • 3 tbs Sweet paprika
  • 5 tbs Cumin seeds
  • 5 tbs Fennel seeds
  • 1 tsp Hot paprika
  • 450ml Olive oil
  • 200ml Sherry vinegar
  • Salt to taste


  • Oil for frying



  1. Sauté the finely diced onion gently in a little olive oil until translucent.
  2. Meanwhile peel the chorizo out of its skin and finely break apart with your hands.
  3. Slowly sweat the chorizo pieces with the onions, 10 minutes
  4. Add the fino sherry, bring to the simmer for a minute
  5. Add the paprika both sweet and hot, season to taste
  6. cook on medium until the wine has evaporated
  7.  allow to cool a few minutes, blend coarsely in a food processor
  8. place in refrigerator or blast chiller to cool quickly


  1. cook russet potatoes, skin on, in a combi oven on 100% steam until cooked through but not over cooked
  2. peel and push through a ricer
  3. measure out 750 grams of the processed potato into a bowl; add olive oil and season to taste
  4. portion balls mix into balls of around 40 to 50 grams


  1. take one ball and penetrate with an index finger half way in, take about ½ a teaspoon of the cooled chorizo filling and fill the hole
  2. close the potato mixture around the chorizo and smooth into a ball
  3. allow to firm up in the fridge.
  4. toss balls in a little seasoned flour, dip into whipped eggs, drain quickly and coat in panko bread crumbs, repeat until desired number of serves
  5. Store in refrigerator until ready to cook


  1. toast spices separately in a pan, allow to cool slightly then grind very finely, strain through a fine sieve
  2. Roast capsicum sprinkled with a little olive oil and sea salt in a moderate oven until blistered and cooked through 180 C 40 to 45 minutes
  3. cover in a bowl with wrap, allow to cool and peel
  4. place flesh of peppers in a blender, add 2 tablespoons of ground cumin and 2 tablespoons of fennel seeds add paprika and hot paprika, olive oil, vinegar and puree until smooth, season to taste.


  1. heat deep fryer to 170 degrees, cook bombas until golden leave in basket above hot oil for a minute to ensure they are warm in the middle, season
  2. on a plate place a small amount of brava sauce place bomba on top,
  3. garnish with brava sauce then mojo picon.

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2 Replies to "Catalan Potato Bomba with Chorizo"

  • Bomba | How It All Started In The Kitchen. February 17, 2013 (7:47 pm)

    […] When we were in Melbourne last year we had to try the food at Movida, having heard so many good things about it. And we weren’t disappointed. Husband and I both love our seafood, so it wasn’t surprising that we had the sardines and octopus. And we also couldn’t resist the sound of the bomba: a Catalan recipe of crispy deep fried balls of mashed potato with a chorizo filling. I was super excited when I found the recipe online, with a video demonstration by chef Frank Camorra. I will just note that I needed a bit more olive oil to get the mashed potato to hold together, and rather than shaping the potato balls into a disc I found it easier to make balls, and then gently poke my finger into the middle to make a hollow for the filling. I also didn’t get the forty balls that the recipe states, so maybe mine were a wee bit big. This isn’t a difficult recipe, but it does take a little time and patience. If the above picture tempts you then you at all, can find the recipe and video here. […]

  • comment-avatar
    Audrey December 3, 2015 (3:58 pm)

    what is the brava sauce? cant see recipe for that?

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