Potato roll

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A wonderful light roll that will not leave you crumb I sign, will be loved by young and old and you will make it constantly because in addition to being easy, it is fast and you can improvise your materials according to what you want.

Here we see a version with the ingredients I suggest that will remind you of pizza that we all love. Let's go see our materials.

Ingredients

  • 4 large potatoes (around the kilo)
  • 3-4 eggs
  • 200 g smoked cheese
  • 200 g grated Emmental cheese
  • 16 slices of ham or smoked turkey
  • 4-5 sliced mushrooms
  • 1 pepper cut into slices
  • 4-5 tablespoons crushed tomatoes
  • 1 grated onion
  • Oregano, salt, pepper, smoked paprika, garlic. in powder

Directions

  1. Grate the potatoes in the grater (in the large hole) and add salt and stir. Do the same with the onion. Put them in a colander and let it drain.
  2. In a bowl put the grated potatoes after we have squeezed them very well with the onion, put 100 g Emmental, a little paprika smoked garlic pepper in powder and eggs.
  3. Knead them and spread them in the pan on a greased pan and create a rectangle. Put it in a preheated oven for 20 minutes until it gets a golden blonde color. We do not leave it long because we will not be able to wrap it.
  4. While waiting for it to cook in a pan, sauté the peppers and mushrooms to remove their liquids. Drain well until the potato leaf comes out of the oven
  5. When it is ready, take it out, and spread the sauce on it with a little oregano. Then we spread the ham or the turkey, the peppers and the mushrooms and at the end the rest of our cheeses.
  6. We start to wrap a roll, taking the oil paste from the edge and turning it towards the center. We have done the first diploma. With our hands over the oil glue we tighten to stabilize the first turn.
  7. Then repeat the same until you wrap the whole potato and create a beautiful roll.
  8. We create as cylindrical shape as possible.
  9. With the oil paste we put our roll in the center of the pan and bake it at 180The for a quarter with another 20 minutes, until it turns brown and our cheeses melt internally.
  10. Once it is ready, let it cool (which will be tight) and cut into slices

-You can make your own combinations of vegetables and cheeses

-Remember to sauté the vegetables first so that their liquids come out

-the potato drainage except by hand can be drained with a cloth (tulip)

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