65,667 views
???????? Full recipe in the description Ingredients (2 servings) 3 Monalisa potatoes ???? 80-100 g rosemary Manchego cheese ???? 60 g chorizo ????️ 1 onion ???? 4 cloves of garlic ???? 15-20 toasted almonds ???? 10 saffron strands ???? 1 tablespoon smoked paprika ????️ 250 ml chicken broth ???? Flour ???? Egg ???? 1 sprig of thyme ???? 1-2 bay leaves ???? 1-2 chillies ????️ Preparation Cook the potatoes with the skin on. Once cooked, peel and mash them. Add the chopped chorizo and the Manchego cheese into small cubes to the potatoes and mix well. Add salt, pepper and a teaspoon of smoked paprika. Form small thick cakes with the mixture, like baked potatoes. Coat each cake in flour and beaten egg and fry on both sides until golden. Remove from the heat. Brown the almonds and two cloves of garlic. Place them in a mortar with the saffron and mash. In a frying pan, make a sauce with the onion chopped into brunoise, a chilli pepper, two cloves of garlic with their skins on (in their shirts) and a bay leaf. Dilute the mash with a little stock and add it to the sauce. Place the potatoes in the pan with the sauce and add the remaining stock. Cook over a low heat for 5 minutes. Chop a little parsley and sprinkle it over the potatoes.