The Olot potatoes is a delicious recipe for stuffed potatoes that the experts at Direct to the palate have taught us including their trick so that crispy on the outside and creamy on the inside. The original recipe is a creation of the restaurant La Deu, in Olot, in the province of Girona. Its texture is unforgettable and with a filling that combines flavor and creaminess, they make a wonderful appetizer.
To make the filling, we cut the beef chuck into medium-sized cubes and do the same with the skinless pork belly. In a saucepan, put two tablespoons of olive oil and add the meat and julienned onion. We poach them slightly, seasoning to taste. Then, we add the grated tomato and let everything cook for five minutes. After this, we add the red wine and cognac and let the alcohol evaporate.
Add the broth and let the whole cook for an hour, approximately, until the meat is very tender. Using a hand blender, blend without leaving a texture that is too fine for that the meat threads can be noticed. We reserve in the fridge for 24 hours so that the flavors settle.
In this step, we cut the potatoes with a mandolin so that they are thin, approximately 3 millimeters. We fry them over very low heat, in batches, until they become manageable and we can shape them. This way we will get the potatoes to be very creamy inside. Later we will finish making them once they are filled.
We put two dessert spoons of our meat filling on each potato and cover it with another, pressing the edges so that they are more or less sealed. Dip the potatoes in beaten egg white and fry them in abundant, very hot olive oil until golden. This way they will be very crunchy on the outside.
Once golden brown, drain them on absorbent kitchen paper and serve them with salad. Of course, it does not hurt to warn diners to be careful with the temperature, since Olot potatoes keep a lot of heat and someone could get burned.
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