Potato and corn tortilla: attractive in taste and appearance

Potato and corn tortilla: delicious and visually appealing, perfect for any meal

A delicious Spanish-inspired potato and corn tortilla, baked in the oven and with a different presentation

Recipe for 2 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 01:45

Interval: 00:35

TOOLS

1 mandolin, 1 cutting board(s), 1 bowl(s), 1 baking dish(s) or casserole dish(s), 1 pastry brush(s), 1 spatula(s), 1 non-metallic bowl(s) (small)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

POTATOES Ingredients:

– 250 g of peeled and pre-cooked potatoes

– Salt to taste

– pepper to taste ^THE

– nutmeg to taste (optional) ^THE

– unsalted butter to taste, for brushing

CREAM OF CORN Ingredients

– 1/2 can canned corn, drained
^THE

– 1/2 tablespoon(s) unsalted butter, for frying

– 1 tablespoon chopped onion

– 1/2 clove of garlic, minced

– 1/4 can(s) of milk (use the corn can as a measure)

– Salt to taste

– pepper to taste ^THE

– 1/2 unit of beaten egg

Ingredients FOR OILING:

– unsalted butter to taste

Ingredients TO COMPLETE:

– parsley to taste, chopped (optional)

– unsalted butter to taste, melted

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Remove the butter from the refrigerator and use it as an ointment.
3. For 1 recipe (04 servings), use a 18cm diameter baking dish or casserole dish and grease it with butter.
4. Peel and chop the onion and garlic clove.
5. Open the can of corn, drain it and reserve it for other measurements in the recipe.
6. Wash and chop the parsley or spring onion (optional) to finish and store on absorbent paper.

PREPARATION:

Pre-cooking the potatoes:

1. Place the whole potatoes, with the skin on, in the microwave on high for 3-5 minutes (to pre-cook them).
2. Adjust the time according to the power of your equipment. The estimated time is for the potatoes to come out pre-cooked, but firm, to be sliced.
3. Let it cool, remove the skin.
4. Slice thinly, preferably with a mandolin, to the same thickness.
5. Arrange the potato slices on a cutting board, overlapping them.
6. Butter the room temperature rolls with a pastry brush.
7. Season with salt, pepper and nutmeg (optional).

Cream of corn:

1. Blend the milk and half of the green corn in the blender for a few minutes until you obtain a very creamy mixture.
2. Melt the butter in a pan over low heat, without letting it brown.
3. Increase the heat to medium and sauté the onion until translucent.
4. Then add the garlic clove and sauté for 1 minute.
5. Add the other half of the green corn (not beaten) and sauté for a few more minutes.
6. Reduce the heat to low, add the whipped milk mixture to the pan and stir constantly.
7. Cook until it thickens and when you use a spatula you can see the bottom of the pan.
8. Season with salt and pepper to taste.
9. Let it cool.
10. Preheat the oven to 180°C.

Corn Cream – Finish:

1. With the cold corn cream, add the egg/s.
2. Reserve.

Potato and Corn Tortilla – ASSEMBLY:

1. Arrange a layer of potato slices on the bottom of the pan, overlapping the slices slightly until the bottom is completely covered.
2. Arrange a layer on the sides, overlapping the slices all around the perimeter of the pan.
3. Place the corn cream into the mold to fill the contents of the mold.
4. Take a row of buttered potatoes and place them vertically in the center of the cake.
5. Arrange the remaining potatoes, creating further rows about 2 fingers apart, until the entire surface of the cake is filled.

Potato and corn tortilla – COOKING:

1. Cover with aluminum foil and place in a preheated oven at 180°C for 15 minutes or until the potatoes are cooked.
2. Meanwhile, melt some butter in the microwave in a non-metallic bowl.
3. Remove the aluminum foil and brush the surface with a little melted butter.
4. Return to the oven for another 15-20 minutes, or long enough to brown.

FINALIZATION AND ASSEMBLY:

1. Let her potato and corn tortilla let it rest for a few minutes before slicing and serving.
2. Serve with a fresh green salad as a vegetarian main course.
3. Or if you prefer, accompany it with a main course of your choice.
4. Garnish with chopped parsley or chives (optional).

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.