Smoked Paprika & Onion Potato Cake
In this delicious recipe, buttery onions are cooked until tender with a hint of smoked paprika, creating a flavorful base for layers of grated potatoes cooked to a crispy perfection. Topped with melted Manchego cheese, this Spanish-inspired potato cake is a delightful and satisfying dish perfect for brunch or as a side.
— Constant Cookbook
Ingredients
- 100g butter
- 2 onions , peeled and finely sliced
- 2 tsp smoked paprika
- 6 large Maris Piper potatoes , peeled
- 100g Manchego cheese, thinly sliced
Instructions
- Melt the butter in a frying pan measuring about 20cm wide, then fry the onions for 5-10 mins until softened. Sprinkle over the smoked paprika, then cook for 2 mins more.
- While the onions are cooking, coarsely grate the potatoes. Tip them into a clean tea towel, then squeeze out as much starchy water as possible. Add the potato to the onions with 150ml water, then cook until the water has evaporated and the potato has slightly softened and is starting to colour.
- Use a fish slice to press the potatoes down, then cook for a further 15 mins until crisp. Carefully flip the cake over, then cook on the other side until crisp for about 15 mins. Meanwhile, place the cheese on top so it melts slightly while the bottom crisps up. Cut into wedges to serve.
Cook Time
40M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 369 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Sugar Content: 4 grams sugar
- Protein Content: 11 grams protein
- Sodium Content: 0.57 milligram of sodium
Comments
No comments found.