Las Patatas de Olot is a delicious stuffed potato recipe prepared by experts. directly to the palate they taught us to include their cheats so Crispy outside and creamy inside. The original recipe is a creation of the restaurant La Deu in Olot in the province of Girona. They make a great appetizer with an unforgettable texture and a filling that combines flavor and creaminess.
To make the filling, we cut the ground beef into medium-sized cubes and do the same for the skinless pork belly. Take two tablespoons of olive oil in a saucepan and add the meat and the julienned onion. We lightly stew them, season to taste. Then we add the grated tomatoes and let everything cook for five minutes. Then add the red wine and cognac, let the alcohol evaporate.
Add the broth and cook for about an hour until the meat is very tender. Using a hand blender, blend without leaving a very fine texture. detecting flesh threads. We leave it in the refrigerator for 24 hours for the flavors to settle.
In this step, we chop the potatoes with a mandolin so that they are about 3 millimeters thin. We fry them in batches over very low heat until they are manageable and we can shape them. This way we will ensure that the inside of the potatoes is very creamy. Later on We will finish making them after they are filled.
We put two teaspoons of our stuffing with minced meat on each potato and cover with the other, pressing the edges so that they are more or less sealed. Dip the potatoes in beaten egg white and fry in plenty of hot olive oil until golden brown. So it will be very crispy on the outside.
When the top is browned, pour it on absorbent kitchen paper and serve with salad. Of course, it doesn’t hurt to warn diners to be mindful of temperature, as Olot potatoes retain a lot of heat. someone can burn.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
