Quick and easy potato bombs

To prepare your quick and easy potato bombs, first boil the potatoes in plenty of cold water 1, which should take around 20 minutes. Once cooked, leave them to cool and remove the skins 2. Pour the flour into a large bowl, then mash the potatoes directly in the same bowl 3.

While you start to knead with your hands, add in the baking powder 4, the egg 5, and a generous pinch of fine salt. Continue to knead until the mixture is consistent 6,

then transfer it to a lightly floured work surface and continue working the dough to form a ball 7. Return the dough to the bowl, cover with plastic wrap, and leave to rest at room temperature in a dry place for around 10-15 minutes 8. In the meantime, take the smoked scamorza cheese, remove the rind, and cut into fairly small cubes 9.

Once the dough has rested, use a rolling pin to roll it out on a lightly floured surface to a thickness of around ¼ inch (0.5 cm) 10. Take a food ring mold with a 3-inch (8-cm) diameter 11 and use it to cut a total of 16 discs from the dough 12.

Top 8 of the discs with half a slice of prosciutto, a teaspoon of diced scamorza cheese 13, and a few fresh oregano leaves 14, then cover with the remaining discs 15

and press the edges together firmly with your fingers to seal the filling and prevent it from leaking out when you fry the bombs 16. Once you have stuffed and sealed all of the discs 17, pour the sunflower oil into a small pan and bring it to a temperature of 320°-340°F (160°-170°C). Using a skimmer 18, place one piece at a time in the oil and allow to cook for around 2-3 minutes on each side.

Once your potato bombs are golden brown on all sides, gently remove them from the oil 19 and place on a sheet of oil-absorbing paper to drain 20. Finally, season with Maldon salt 21 and serve your quick and easy potato bombs piping hot!