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Smoked paprika & onion potato cake

Thinly sliced potatoes with Spanish flavours, topped with slices of Manchego cheese, make an unusual side dish

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 369
  • Carbohydrates 39
  • Saturated Fat 12
  • Sugar 4
  • Protein 11
  • Fat 20
  • Fibre 0
  • Salt 0.57

Nutrition per serving

  • Calories 369
  • Carbohydrates 39
  • Saturated Fat 12
  • Sugar 4
  • Protein 11
  • Fat 20
  • Fibre 0
  • Salt 0.57

Ingredients

  • 100g butter
  • 2 onions, peeled and finely sliced
  • 2 tsp smoked paprika
  • 6 large Maris Piper potatoes, peeled
  • 100g Manchego cheese, thinly sliced

Method

  1. 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.

  2. 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.

  3. 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.

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