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Smoked paprika & onion potato cake

Smoked paprika & onion potato cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Try this potato cake steeped in Spanish flavours with sliced potatoes, smoked paprika and slices of melted manchego, for a side dish with a difference

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal369
fat20g
saturates12g
carbs39g
sugars4g
fibre0g
protein11g
low insalt0.57g
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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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2009

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A star rating of 1.5 out of 5.2 ratings
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