TIME: 50min / SERVINGS: 4
1Peel the potatoes and put them in a pot with water, fill it up until potatoes are covered and ready to boil with a little salt. We will leave them for about 30 minutes or until they become tender (it will depend on the size of the potatoes). Reserve some of the cooking water.
2Put a tablespoon of olive oil in a pan and fry the clove of garlic until it gets a golden brownish color. Remove the garlic from the pan and add the chorizo, bacon, or diced bacon. Cook it until it becomes crispy. Remove the excess fat from the pan and, with low heat, pour a small stream of olive oil and a tablespoon of paprika La Vera. Mix it well.;
3Crush the cooked potatoes with a fork until you get a puree. If it is too thick, you can make it thinner by adding a little of the cooking water that was previously reserved. Mix the puree with the oil and paprika from the pan until the color turns into the characteristic reddish color of the scrambled eggs. Then, rectify the salt.
4Serve on a plate and place a few pieces of sausages (or whatever you have fried) on top.
The most traditional tapa to accompany with torreznos (fried bacon strips), or to be served with chorizo or bacon or belly. If you like spicy, you can mix the sweet paprika with the spicy one, and you will give it a better final touch!