POTATO ROLL

Directions

Grate the potatoes using a grater with large holes, add salt, and mix well. Do the same with the dried onion.

Place them in a strainer and let them release their moisture. In a bowl, combine the grated potatoes, well-squeezed onion, 100g of grated Emmental cheese, a pinch of smoked paprika, powdered garlic, and the eggs.

Mix everything together and spread the mixture onto a baking tray lined with parchment paper, creating a rectangle.

Bake in a preheated oven for 20 minutes until it turns golden. Don't overbake it, as you won't be able to roll it.

While waiting for it to bake, saute the bell pepper and mushrooms in a pan to remove any excess moisture. Strain them well before removing the potato sheet from the oven.

Once ready, take it out of the oven and spread ketchup and a sprinkle of oregano on top. Then, add the ham or smoked turkey, bell pepper, mushrooms, and the remaining grated cheese.

Start rolling by lifting the parchment paper from one edge and rolling it towards the center.

Make sure to press with your hands over the parchment paper to secure the first fold.

Repeat the process until you've rolled the entire potato sheet, creating a beautiful roll.

Using the parchment paper, place the roll in the center of a baking dish and bake at 180°C (350°F) for another 15-20 minutes until it obtains a nice color and the cheese melts inside. Once it's done, let it cool (it will be firm) and slice it.

• You can create your own combinations of vegetables and cheeses.
• Remember to saute the vegetables first to remove excess moisture.
• Apart from squeezing the potatoes by hand, you can also squeeze them with a cloth.