Crunchy Potato Nests Filled with Ham and Tomato

Place the shredded potatoes in a medium bowl and cover them with cold water.
Let them soak for 30 minutes, then drain and allow them to dry on paper towels.
Preheat the oven to 200°F.
Heat enough oil in a large skillet to cover a potato nest basket over medium-high heat.
Alternatively, you can use a deep fryer set at 365°F.
The oil is ready when a cube of bread turns light brown in 60 seconds.
Dip the potato nest basket into the hot oil to coat it, then line it with the shredded potatoes (about 3/4 cup per nest).
Secure the potatoes with the smaller nest basket that fits inside.
Carefully dip each nest into the hot oil and cook until they become lightly browned.
Let them drain on paper towels, then transfer them to a cookie sheet and keep warm in the 250°F oven until ready to use.
Repeat this process to make a total of 4 nests.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
Add the finely chopped onion and cook, stirring, until it becomes wilted and transparent, which should take about 5 minutes.
Add the cockles and cook, stirring, transferring each one as it opens to a medium bowl.
Discard any unopened cockles.
Once all the cockles are removed, stir in the finely chopped tomato, ham, paprika, salt, and black pepper.
Pour the brandy evenly over the ham mixture.
Be sure to stand well away from the skillet, then ignite the liquid using a match or kitchen lighter.
Shake the pan to distribute the flame evenly, and cover it to extinguish.
Fill each potato nest with the sauce and top them with about 6 cockles