This Spanish dish is from the mountainous Pyrenees region in Catalan. A simple recipe that is the perfect change from mashed potatoes, but with so much more flavor. Traditionally this dish is made with col de invierno, a type of winter cabbage whose leaves can grow to be taller than a human. The locals pick these leaves after the first frost or snow, when they taste their best. Since this is not easily available you can substitute kale, chard, spinach or any green to your liking.
We love this recipe as a side at home. The original recipe does not call for the cheese, but I added it anyway. As you can see, I barely have time for the cake to cool and take a picture before it disappears.
This is one of my favorite cookbook for tapas and other Spanish foods. I have cooked quite a few recipes from this very hefty cookbook, and all of them, like this one are superb. Here is the most amazing ice cream recipe also from this book: Lourdes's luscious strawberry ice cream,
For more recipes from this cookbook click here.
Ingredients:
2 1/2 lbs potatoes, Yukon Gold preferred or any boiling potato
1 pound kale or green of choice, washed well
2 + 3 tablespoons olive oil
2 oz pancetta, diced (optional)
1/2 onion, finely minced
3-4 garlic cloves, minced
Salt and pepper to taste Grated Gruyere, Fontina, or Sharp cheddar cheese (optional)
Boil the potatoes in salted water till 3/4 ready. Add the kale into the pot and cook till both are ready, about 5-7 minutes. Drain and cool.
Mash the potatoes and kale till the potatoes are chunky.
Heat a large frying pan with 2 tablespoons of oil. Add the pancetta if using and cook on medium heat till the fat has rendered, about 1 minute. If not using pancetta add the onion and garlic and cook and cook till the onions are soft, do not brown, about 4-5 minutes. Cool.Keep the frying pan for use in the next step.
Heat an oven to 425°F.
Add the cooked onions to the potatoes and mix in well. In the same frying pan as before,add the remaining 3 tablespoons of oil and heat. Add the potato mix into the pan in a single even layer. If you choose to, add the cheese on top. Cook on the stove till the bottom is a light golden color, about 5-7 minutes.
Move the pan to the middle of the oven and bake for about 10-15 minutes till the top is nicely golden.
Cut into wedges and serve either warm or cold.