The Spanish casserole is reminiscent of the Greek patatapitta, but spicier. The unusual potato casserole is filled with jamon (a Spanish delicacy, jerky). Jamon can be substituted for thinly sliced smoked meat. The dish pairs wonderfully with Spanish red wines.
It is necessary
- - 800 g of peeled potatoes;
- - 1 pod of red chili;
- - 30 g of garlic;
- - 1 tomato;
- - 2 eggs;
- - 20 g sesame seeds;
- - 30 ml. olive oil.
Instructions
Step 1
Cook peeled potatoes in salted water and mashed boiled potatoes (non-liquid mashed potatoes, no oil).
Step 2
Free the red chili from the seeds and footsteps. We clean the cloves of garlic. We wash the tomatoes and cut them into wedges.
Step 3
Grind vegetables, add parsley and grind everything in a blender. Add the beaten eggs, pour it all into the puree and stir the mixture.
Step 4
Lubricate the baking dish with olive oil. We spread a low layer of mashed potatoes on the bottom, and cover the top with slices of ham. We make a couple more "levels", alternating between potatoes and meat.
Step 5
The last layer - potato - sprinkle with sesame seeds. We bake the dish for about 20 minutes at 180 degrees.
