Nivia Born Boutique Hotel has prepared a simple recipe to reproduce this typical Mallorcan sweet treat at home
Coca de patata is one of the most iconic delicacies of the island of Mallorca; a jewel of confectionery that combines simplicity and flavour in a soft and spongy morsel. Humble in appearance, this precious sweet has earned a special place in Mallorcan gastronomy. Have your taste buds been activated yet? Well, keep reading.
If there is one place in Mallorca that is particularly known for its coca de patata, it is undoubtedly the picturesque village of Valldemossa, with its long tradition of producing these irresistible pastries, which are an integral part of its patron saint festivals and fairs. But coca de patata can also be found anywhere on the island.
Accompanied by ice cream (almost always almond) or horchata in summer, and hot chocolate in winter, this pastry requires only eight basic ingredients that anyone could have at home, which must be mixed in the following proportions:
- Bread flour (250 g)
- Cooked and mashed potato (125 g)
- Eggs (2)
- Sugar (100 g). Icing sugar for sprinkling.
- Lard (40 g)
- Warm milk (25 ml)
- Sunflower oil (25 ml)
- Fresh yeast (15 g)
How to make Mallorcan coca de patata
- The first thing you need to do is boil the potatoes (best with their skins on).
- Then mash the cooked potatoes in a bowl and add the butter while they are still hot.
- Then add the rest of the ingredients: sugar, oil, yeast and milk. Add the flour last, little by little until you form a consistent dough.
- The next step is to divide the dough into small balls of about 70-80 grams.
- Leave to proof for one day.
- Bake at about 160 degrees for 15-20 minutes.
- Sprinkle with icing sugar to taste.
What if I’d rather just buy them ready made?
There are several bakeries that are famous in Mallorca for their tasty coca de patata. In Valldemossa, for example, Ca’n Molinas, on Blanquerna street, has been an institution since 1920. In Palma, some shops that follow the tradition are Forn Fondo, Forn des Teatre and Can Joan de s’Aigo, where you can also try other specialities such as “cuarto”, “gató” or the irresistible “ensaïmadas”.
