Authortapasonline
RatingDifficultyBeginner

Potato cakes with cheese - This recipe is really like a potato rösti, but the pimentón and some Spanish cheese can provide it with an Iberian pedigree. You can use almost any cheese, but manchego grates well and San Simón melts readily and imparts a nice smoky flavour.

Yields3 Servings
Prep Time25 minsCook Time5 minsTotal Time30 mins
 1 Large Potato
 80 g CheeseChopped or grated
 1 Free-Range Egg
 1 Clove of GarlicCrushed or 1 teaspoon of garlic purée
 1 tsp Pimentón Dulce(smoked paprika)
 1 pinch Dried Parsley
 1 pinch Salt
 1 tbsp Olive Oil
1

Peel the potato and grate it over a tea towel. Leave for about 15 minutes and then squeeze out as much water as possible.

2

Place the potato in a bowl and add all the other ingredients except the oil. Mix well.

3

Form the mixture into little cakes and fry in hot olive oil until golden brown and cooked through.

4

Drain on absorbent paper and serve three or four cakes with alioli or a dip of your choice.

Category, , Cooking Method

Ingredients

 1 Large Potato
 80 g CheeseChopped or grated
 1 Free-Range Egg
 1 Clove of GarlicCrushed or 1 teaspoon of garlic purée
 1 tsp Pimentón Dulce(smoked paprika)
 1 pinch Dried Parsley
 1 pinch Salt
 1 tbsp Olive Oil

Directions

1

Peel the potato and grate it over a tea towel. Leave for about 15 minutes and then squeeze out as much water as possible.

2

Place the potato in a bowl and add all the other ingredients except the oil. Mix well.

3

Form the mixture into little cakes and fry in hot olive oil until golden brown and cooked through.

4

Drain on absorbent paper and serve three or four cakes with alioli or a dip of your choice.

Pastelito de Patata con Queso