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El Reg's first foray into the wonderful world of Polish cuisine, in the form of the cheesy mash-packed pieróg, prompted post-pub nosh deathmatch fans to suggest we might have missed a trick as the eastern European delicacy went head-to-head with Spanish patatas revolconas.

Here are said dishes, served up by guest waitresses Claudete Fernandes Barbosa (left) and Marcela Rementería Pérez:

Well, a couple of bright sparks proposed combining the two recipes, and stuffing the pierogi with the patatas revolconas, thereby creating possibly the world's first Hispano-Polish fusion cuisine.

An excellent plan, we thought, and got straight down to it. You can get details on how to make pierogi here, and a handy step-by-step guide to knocking up patatas revolconas right here.

Now comes the historic moment - the birth of the paprika potato pierogi:

In case you're wondering, those are my daughter's hands. She evidently missed her weekly manicure appointment, and then mislaid the acetone.

So, ladies and gentlemen, after boiling and frying the pierogi, here's the finished result, dished up with sides of sour cream and patatas revolconas, the latter adorned with the traditional <drumroll> deep-fried, thick-cut streaky BACON...

Delicious. For the record, softie Spaniards use mild paprika for their patatas revolconas, with just a smidge of the spicy variety. This time around, we deployed the agridulce "bittersweet" flavour, to give the paprika potato pierogi a bit more kick.

A good effort all round, and an extra serving of pierogi for those of you who had the inspired idea to mate Polish pastry with Spanish spuds.

We're currently working up a list for the next few deathmatches, so if there's anything that tickles your fancy, make your pitch down at Reg forums. ®

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