For the pork and potato bombs
Boil the potatoes, and when they are cooked, drain and set them aside.
When they are cool, peel and mash them.
Mix the mashed potato with the minced pork, and add the salt, pepper and olive oil.
For the breading
Make small balls out of the mixture and then dip these into a blend of flour, egg and the Quely Picada biscuit crumbs.
Fry them in oil, drain on absorbent paper and set them aside.
For the sobrasada mayonnaise
Brown the sobrasada in a frying pan. When it cools, mix it into the mayonnaise with the blender and set aside.
Assembly of the tapa
Place the pork and potato bombs on a plate, put the mayonnaise into a glass and decorate with sprigs of parsley.