Peel and grate the potatoes, then rinse them a few times until the water runs completely clear. Transfer the grated potato to a clean tea towel and squeeze out as much liquid as possible.
Place the drained potato in a bowl, add salt and cornflour, and mix until well combined.
Heat a frying pan with a mix of half vegetable oil and half olive oil. When the oil reaches around 170°C, add the potato mixture, shaping it into a ball and gently pressing it down into a flat circle, similar to a burger patty. Shallow fry until golden and crisp on both sides.
Remove from the pan and season immediately with flaky salt while still hot.
Start with a cold pan, add the bacon, and slowly bring it up to heat, allowing the fat to render until the bacon is golden and crispy.
Add finely diced onions over medium heat and sweat them down until soft. Stir in minced garlic and cook for a few more minutes until fragrant.
Add the tomato puree and cook it out for a couple of minutes to deepen the flavour. Increase the heat slightly, then add the sugar and red wine vinegar, stirring continuously until the mixture becomes sticky and caramelised.
Stir in the paprika and a generous pinch of chilli flakes. Add the tomatoes and beans, mix well to combine, and place a sprig of parsley on top.
Season to taste with salt and pepper. Cover with a cartouche and transfer to a preheated oven at 180°C. Bake for 25–30 minutes.
Serve with a nice cup of coffee and a fried egg.
