Potato Cake with Chicken and Eggplant

Name: Potato Cake with Chicken and Eggplant
Prep time: 50 min
Yield: 6
Cuisine: Internacional
Ingredients: 1/2 kilos chicken breast, cut into small cubes; 6 potatoes, medium; 3 eggplants, medium; 100 grams sobrasada (Majorcan sausage); 100 grams Emmental cheese, grated; olive oil; salt, and pepper

Elisa López

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.

Reviewed by Editorial Team of Kiwilimón

Published: 02-05-2013

Preparation

50 mins

Low

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.

At the moment, this recipe does not have nutritional information.

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Tips

If you prefer, you can prepare it in individual molds. You can find sobrasada at the San Juan market in Mexico City. I will also share the sobrasada recipe on Kiwilimón.

Potato Cake with Chicken and Eggplant

Ingredients

Preparation

Nutritional information

Presentation

Tips

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