Idaho® Potato And Spanish Chorizo Rolls

Ingredients:

  • 2 large Idaho® potatoes, peeled
  • 1 ½ tablespoons olive oil
  • 1 ¼ cup Spanish manchego cheese, grated
  • 2 cups Spanish chorizo, chopped
  • ½ cup yellow onion, small dice
  • 1 Roma tomato, small diced
  • 1 teaspoon white wine vinegar
  • ½ teaspoon garlic powder

Directions:

  1. Boil potatoes in salted water until extra tender.
  2. Mash them until obtaining a soft puree with no chunks.
  3. Add olive oil and mix until well combined. Use an electric mixture if needed.
  4. Add 1 cup of the manchego cheese and mix well. Set aside
  5. For the filling cook chorizo in a skillet over medium heat until it starts to release its oils.
  6. Add onions and cook with chorizo until onions become translucent.
  7. Incorporate tomatoes, vinegar, and garlic powder.
  8. Turn up heat to medium-high and toss chorizo mixture together until most of the liquid has evaporated. If too much liquid is released by the tomatoes just take some out with a spoon. You want a juicy but not runny filling.
  9. Once your filling is ready, it is time to assemble the Idaho® potato roll.
  10. Cut a large piece of plastic wrap and lay it on a flat surface.
  11. Place your mashed potatoes on one side of the plastic wrap and distribute it with your hand or a rolling pin so you get a sheet of mashed potatoes, almost like a pie dough. Make sure the result is rectangular in shape.
  12. Distribute the chorizo filling vertically in one of the sides of the mashed potato sheet.
  13. Wrap around the mashed potato sheet by lifting up and to the sides the plastic wrap.
  14. Keep rolling to resemble a Swiss roll.
  15. Once you are done rolling to the side, tuck in the ends of the Idaho® potato roll.
  16. Transfer it to an oven safe dish and sprinkle the top with remaining manchego cheese.
  17. Bake on a 400° F oven until roll is heated up and cheese melts and gets golden brown.
  18. Remove from oven and serve warm.
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Yield: 4 servings

Source:
Melissa Bailey
Food Blogger
Hungry Food Love

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