- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 onions, peeled and finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp smoked paprika
- 6 large Maris Piper potatoes, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 100g manchego cheese, thinly sliced
Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…
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.