1 kg of cooked potato
200 g of chicken cubes
1 tablespoon of olive oil
1/2 cup of finely chopped onion
1 medium tomato, peeled and seeded
200 g of creamy Catupiry-type cheese
Salt and pepper to taste
Olive oil for greasing
1 kg of cooked potato
200 g of chicken cubes
1 tablespoon of olive oil
1/2 cup of finely chopped onion
1 medium tomato, peeled and seeded
200 g of creamy Catupiry-type cheese
Salt and pepper to taste
Olive oil for greasing
Cook the potatoes with skin until they're mashed, but still firm
Let them cool down
Put them in the freezer for 10 minutes
Retrieve from the freezer and grate coarsely
Season with salt and pepper. Reserve
Make the filling: sauté the chicken with olive oil, onion, and tomato
Season with salt and pepper and remove from heat
Break down the chicken and mix with cheese until forming a paste
Prepare two small skillets
Grease one of them and cover the bottom with grated potato
Place 2 tablespoons of filling in the center of the skillet and cover with the remaining potato
Press and shape the potato to form a rounded shape, and cover with the other skillet like a toast rack
Cook for about 10 minutes on each side.
