Soft young cheese in potato chips
1 serving
60 minutes
This exquisite Spanish recipe combines tender young cheese with crispy potato shavings, creating a harmony of textures and flavors. Spaniards are renowned for their ability to turn simple ingredients into gastronomic masterpieces, and this dish is a perfect example. The crispy potato 'pancake', fried in olive oil with herbs and spices, serves as an ideal shell for the delicate, slightly creamy cheese that melts during baking, enriching the flavor with subtle dairy notes. The dish is garnished with a tangy olive salsa, adding brightness and Mediterranean freshness. Perfect as an appetizer or light dinner, it delights with its combination of simplicity and sophistication. The finished cheese in potato shavings pleasantly surprises with the balance of softness inside and crispy crust outside—a true delight!
1
Olive salsa (for 600 g): olive oil (200 ml), wine vinegar (30 g), red onion (60 g), garlic (10 g), tomatoes (100 g), Kalamata olives pitted (300 g). Chop olives randomly, dice onion finely, pour in warmed olive oil, vinegar, and lemon juice.
- Olive oil: 15 ml
- Lemon juice: to taste
2
Cut the potatoes into thin strips, mix with herbs, salt, pepper, and fry in olive oil like a thin pancake.
- Potato: 100 g
- Green: 2 g
- Salt: 1 g
- Olive oil: 15 ml
3
Place cheese on top, then add another potato 'pancake'. Bake in the oven at 180°C for 5 minutes.
- Soft cheese: 40 g
4
Garnish with olive salsa when serving.
- Lemon juice: to taste