Imagine a crispy, golden potato cake that combines the rich, nutty flavor of manchego cheese with a spicy chipotle kick that will make your taste buds dance! This rustic Spanish-inspired dish is not just a recipe; it's a culinary adventure that transforms humble potatoes into a show-stopping meal that will have everyone at your table begging for seconds. Whether you're looking to impress dinner guests or simply craving a comforting yet exciting dish, this Rustic Potato Cake with Manchego and Chipotle Crema is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and grated
- 1 cup manchego cheese, grated
- 1/2 cup flour
- 2 eggs
- Salt and pepper to taste
- 1/2 cup sour cream
- 1 tablespoon chipotle sauce
Instructions
- Thoroughly wash and peel potatoes, then grate them using a box grater or food processor, ensuring shreds are uniform in size.
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture, which helps create a crispy texture for the cake.
- In a large mixing bowl, combine grated potatoes, grated manchego cheese, flour, beaten eggs, salt, and freshly ground black pepper. Mix ingredients gently but thoroughly to create a cohesive potato mixture.
- Preheat a large cast-iron skillet or non-stick pan over medium heat, adding a thin layer of olive oil to prevent sticking.
- Transfer potato mixture into the heated pan, pressing it down evenly to form a compact cake approximately 1-inch thick.
- Cook potato cake for about 15-18 minutes on the first side, periodically checking the bottom to ensure even golden-brown coloration without burning.
- Carefully flip the potato cake using a large spatula, adding additional oil if needed, and cook the opposite side for another 15-18 minutes until crispy and golden.
- While cake is cooking, prepare chipotle crema by mixing sour cream with chipotle sauce, whisking until smooth and well-combined.
- Once potato cake is fully cooked, transfer to a serving plate and let rest for 5 minutes to set and cool slightly.
- Slice potato cake into wedges and serve hot, drizzling chipotle crema over the top or serving it on the side as a dipping sauce.
Tips
- Moisture is the Enemy: The key to a crispy potato cake is removing as much liquid as possible from the grated potatoes. Use a clean kitchen towel and squeeze firmly to extract excess water.
- Even Heat is Crucial: Use a cast-iron skillet or heavy-bottomed non-stick pan to ensure uniform cooking and that perfect golden-brown crust.
- Don't Rush the Cooking: Medium heat is your friend. Cooking the potato cake slowly allows it to develop a crispy exterior while ensuring the inside is fully cooked.
- Cheese Matters: Use freshly grated manchego for the best flavor and melting properties. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Chipotle Crema Hack: Adjust the chipotle sauce to your spice tolerance. Start with less and add more to taste.
- Resting is Essential: Let the potato cake rest for 5 minutes after cooking to help it set and make cutting easier.
- Serving Suggestion: Serve immediately for maximum crispiness, and don't be afraid to garnish with fresh herbs like chopped parsley or chives for an extra pop of flavor.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 120mg
