Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 192 gram pac JS instant
- 3 tb Olive oil or corn oil
- 1 ts Smoked paprika or paprika
- 2 tb Cornmeal or flour
- 50 g Chorizo puchero or
- ; the diagonal
- 50 g Manchego or taleggio; thinly
Preparation
Prepare the mashed potato according to the packet instructions. Heat 1 teaspoon of the olive oil in a frying pan over a moderate heat, add the smoked paprika and cook the spice for approximately 1 minute. Add this to the potato and mix thoroughly. Divide the potato into 4 flat patties and cover them on both sides with the cornmeal. Heat 1 tablespoon of the olive oil in the frying pan over a moderate heat. When the oil is hot fry the potato cakes for 2 mintues on each side. Remove them from the pan and place them onto a baking tray. Place the slices of chorizo on top of the potato cakes and then place the manchego on top of the chorizo. Drizzle the remaining olive oil over the potato cakes. Place the potato cakes under a hot grill until the cheese melts and starts to brown. Notes Serve with a green salad and a glass of rioja! Converted by MC_Buster. NOTES : A combination of Spanish flavours make a change to the more usual North European style of potato cake. Converted by MM_Buster v2.0l.
