Smoked paprika & onion potato cake

Smoked paprika & onion potato cake

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
369
protein
11g
carbs
39g
fat
20g
saturates
12g
fibre
0g
sugar
4g
salt
0.57g

Ingredients

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

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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.

Recipe from Good Food magazine, January 2009

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Comments

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louisthelips's picture
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I tried this yesterday,thought it would be a nice easy supper dish with some nice pickled cabbage and salad. I followed the recipe to the letter, but the amount of butter seemed an awful lot. I was right, the greasiness of the dish was most unpleasant. It was swimming with the stuff even though I tried to soak some of it away with kitchen towel. I really think the amount of butter is very wrong. Hey ho, may try with much less butter and can honestly say this is the first disaster I have had while using a Good Food recipe.

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