Cakes By Catriona
Potato Cornetto (For 2 persons)
3 medium size potatoes
55g Parmesan cheese
300g mixed vegetables
1 teaspoon of sugar
2 teaspoons of olive oil
20g cheese (any of your choice)
200g chicken breast
Salt and pepper to season
1 teaspoon of Persillade (refer photo step 4)
Step 1 : Peel, wash and cut your potatoes into thin slices and allow same to boil in slightly salted water for about 15 minutes on high heat or until a brochette pick easily penetrates inside like below.
Step 2: Once your potatoes are cooked, pass them in a colander to remove the water then transfer them in a bowl or pan together with your milk and Parmesan cheese (55g)
Step 3 : Use your hand mixer to mix everything until you obtain a smooth paste
Step 4: Add your Persillade and mix with a spoon
Step 5: Using a spatula, spread in a very thin layer, your potato paste on a non-stick baking pan
Step 6: Allow to cook in a pre-heated oven at 200 degrees Celsius for 20-30 minutes or until golden brown
Step 7: Your potato is done !
Step 8: Once completely cooled, using a flat spatula/hand, detach your potato sheet from the pan
Step 9: Cut your potato sheet in four slices as below
Step 10: Stir fry your mixed vegetables with your chicken (thinly sliced), 3 pinches of salt, pepper and 1 teaspoon of sugar together with your Olive oil.
Step 11: After 4-5 minutes on high heat (chicken slices must be opaque white), turn off the heat and add 20g of cheese (any of your choice).
Step 12: Allow the cheese to fully melt and divide the mixture in 4 portions.
Step 13: Take one of your potato slices and spread one portion of vegetables/chicken on top in a diagonal line then close the sheet as shown below !
Tip: If you find the potato sheet to be slightly hard and prone to breakage, no worry, just pass it in the microwave for 15-20 seconds and it will return smooth and flexible ..
Step 14: Voila !
THANK YOU FOR WATCHING !...