This potato cake with chicken and eggplant is a delicious and easy recipe to prepare, you will see that its flavor will have them asking for it always.
Boil the potatoes with their skin in water and salt for approximately 20 minutes.
Once cooked, drain them and let them cool.
Season the chicken with salt and pepper and fry it in a pan with a little oil.
Clean the eggplants, cut them into small cubes, sprinkle with salt, let them rest for about 5 minutes to draw out the water, and then fry them.
When the potatoes have cooled, peel them and place them in a baking dish. Mash them with a potato masher until they are flat at the bottom of the dish.
On top, add a tablespoon of the chicken cubes and a layer of eggplants. Then, add some sobrasada for flavor and sprinkle grated cheese on top.
Put the cake in the oven to broil at high temperature for about 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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