Pommes Dauphine With Tomato Salsa

• None None basic pate a choux dough
• 5.25 oz mashed potatoes
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil
• 1 None small onion, finely chopped
• 1 clove garlic, minced
• 4 None tomatoes, chopped
• 1 tbsp tomato paste
• 2.5 oz pitted black olives, finely chopped
• None None oil, for deep-frying

1. Prepare basic pate a choux recipe. Add mashed potatoes and parsley during final stage. Transfer to a piping bag fitted with a 3/4 inch fluted tip. Set aside.
2. To make the salsa, heat olive oil in saucepan over high heat. Saute onion and garlic for 1-2 mins. Add tomatoes and tomato paste. Simmer for 4-5 mins, until tender. Add olives. Transfer to a serving dish and set aside.
3. Heat oil for deep-frying in a frying pan. Working in batches, carefully pipe 4 inch lengths of pate a choux into oil. Cook for 3-4 mins, turning, until golden. Drain. Serve with salsa.

dough, potatoes, parsley, olive oil, onion, clove garlic, tomatoes, tomato, black olives, oil

Taken from recipes-plus.com/api/v2.0/recipes/26243 (may not work)