Crispy Potato Cups with Ham and Tomato Filling
Impress your guests with these visually stunning crunchy potato nests, filled with a delightful mixture of cockles, ham, and tomato sauce. While the original recipe uses cockles, this version maintains the deliciousness with a flavorful combination of ham and tomato. The potato nest basket creates an eye-catching presentation, making these tapas a standout dish.
Ingrediënten
Potato Cups:
- 6 cups shredded peeled potatoes
- Olive oil for frying
Filling:
- 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
Instructies
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).
Notes / Tips / Wine Advice:
Serve hot and enjoy the crispy, flavorful goodness!
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