The Winter version of the Spanish delicacy
Total time: 30 minutes
Ingredients for 6 people
4 1/3 cups of potatoes
1 2/3 cups of flour
4 tbsp of olive oil
3/4 cup of reblochon cheese
1/2 cup of bacon, cut in cubes
1 red onion
1/3 cup of sour cream
oil for frying
Peel and cook the potatoes in boiling water. Use a sieve to grate the potatoes into a mash. Mix the mash with the eggs, flour and olive oil.
Place the mix in a piping bag and pipe around an upturned muffin tin. Form cup shapes over the compartments. Place them in the freezer for 3 hours to set solid.
Remove the frozen cups from the tin and fry them in hot oil for 2-3 minutes.
Add cubes of cheese, chopped onion, a spoon of sour cream and the cooked bacon pieces into the middle of each cup.
Bake the cups in the oven for 15 minutes at 350°F. Serve warm.
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