Potato Timbal
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- potatoes
- salt
- egg yolk
- butter (manteca)
- egg white
- poultry offal (menudillos de ave)
- jamón (cured ham) and veal
- poultry breast (pechuga de aves)
Instructions
- Boil whole potatoes in salted water until tender. Peel them and pass through a ricer or food mill to create a fine purée.
- Season the potato purée with salt, then fold in the egg yolk and butter until well combined and very smooth.
- In a separate bowl, beat the egg white to stiff peaks, then gently fold into the potato mixture.
- Butter a mold generously, leaving a hollow center cavity. Fill this cavity with one of the following: fried, chopped poultry offal (menudillos); fried minced mixture of jamón and veal (picadillo); or whole poultry breast.
- Top the filling with the remaining potato mixture, smoothing the surface. Place the mold in a hot oven until golden brown on top.
- Turn out onto a serving dish and serve hot.