Torilla campesina - potato cake

Recipe from: 3 june 2010

Ingredients 10
Servings 2
Minutes 10 mins


Serving Change
  • 1
    boiled potatoes – unpeeled and diced
  • 12
    extra large eggs
  • 4
    onions, peeled
  • 100
    smoked bacon, chopped
  • 50
    fresh spinach, wilted
  • 1
    large garlic, peeled and crushed
  • 250
    fresh whipping cream
  • 2
    smoked hot Spanish paprika
  • Sea salt and black pepper
  • Extra virgin olive oil, as needed


10 mins
Preheat the oven  to 180 C and grease a shallow baking dish.

Fry the onions and bacon together until the onion is translucent, stirring every now and again.

In the meantime, combine the potatoes, the cream, the spinach, the paprika, the crushed garlic, the salt and the pepper.
Now add the bacon and onion mixture to this and combine well.

Pour in the whisked egg mixture and stir.

Transferring this to the prepared oven dish.

Bake for about 20 minutes until the dish has set and is golden brown – serve immediately.

Read more on: bake  |  sauté


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