Name: Crispy Potato Cups with Ham and Tomato Filling
Ingredients: 6 cups shredded peeled potatoes; Olive oil (for frying); 2 tablespoons olive oil; 1 medium onion (finely chopped (about ⅔ cup)); 4 dozen cockles or very small clams (shelled (or alternative filling)); 1 medium tomato (finely chopped (about ⅔ cup)); 2 tablespoons finely chopped Serrano (Spanish cured mountain ham or prosciutto); 1 teaspoon Spanish smoked paprika (bittersweet); Kosher or sea salt; Freshly ground black pepper; 1 tablespoon brandy

Prepare the Potato Cups:

Place shredded potatoes in a medium bowl with cold water and let soak for 30 minutes.
Drain and pat dry on paper towels.
Preheat the oven to 200°F.
Heat enough oil to cover a potato nest basket in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until a cube of bread turns light brown in 60 seconds.
Dip the potato nest basket into the oil to coat, then line with the shredded potatoes, using about ¾ cup per nest.
Secure with the smaller nest basket that fits inside.
Dip each nest into the hot oil and cook until lightly browned.
Drain on paper towels, transfer to a cookie sheet, and keep warm in a 250°F oven until ready to use.
Repeat for the remaining 3 nests (for a total of 4).

Prepare the Filling:

Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add chopped onion and cook, stirring, until wilted and transparent (about 5 minutes).
Add the ham and cook for an additional 2 minutes.
Then, stir in the tomato, paprika, salt, and pepper.
Pour brandy evenly over the ham mixture.
Stand away from the skillet, ignite the liquid with a match or kitchen lighter, and shake the pan to distribute the flame evenly.
Cover to extinguish.
Fill each potato nest with the sauce and top with about 6 cockles (or your chosen alternative filling).

Crispy Potato Cups with Ham and Tomato Filling