Potato and onion cake with emmental and iberian bacon
This dish is one of the most representative of Iberian flavours and is accompanied by a touch of Swiss Emmental cheese. In mychef we offer you all the steps to prepare it.
Ingredients (6 serves)
· 128 g Sweet onion
· 0.15 l Liquid cooking cream
· 3.20 g Salt
· 1.30 g White pepper
· 8 g Chives
· 0.30 kg Kenabeq potato
· 120 g Iberian bacon
· 80 g Grated Emmental cheese
The first step in this process is to clean and peel the potatoes to cut them into thin slices of 2 millimetres. After this, also cut the onion into fine julienne. Then place an oven paper on a 40 mm deep Gastronorm 1/1 tray. Place the smoked bacon on the top so that it covers the entire surface of the tray, both the bottom and the walls.
Before doing the next step, preheat the mychef oven.
Once this is done, place a layer of potatoes and onion on top of the bacon on the tray. Season with salt and pepper and cover with cream. Repeat this operation until several 40 mm thick layers are formed. Press down well to compact the potatoes and onion and cover them with the bacon.
When the oven is preheated, insert the tray to start the 32-minute cooking program.
If you want more bacon marking, you can use the mychef 'DryOut' to grill the surface for 8 minutes to obtain a perfect golden brown.
When it's time to serve, decorate the bottom of the plate with a creamy balsamic dish. Place two small branches of rosemary, a little beet sprout and a couple of roasted scallions on the side or on top of the potato cake.
This preparation can be used as a side dish or as a starter for a complete menu.