Milhojas de Patata, Piquillos y Lacón / Brie, Gammon and Pepper Layered Potato Cake


Not the most elegant of titles perhaps, a shorter version just didn’t seem to do the dish justice. A disaster of a title therefore, but a dish that is absolutely delicious. When Carmen told me what her mother had made, I couldn’t help but smile, as the dish is a combination of some of my favourite ingredients. It is a happy, comforting dish that puts a smile on people’s faces. My son would say that it is impossible to go wrong when you use good ingredients, and with sweet red peppers, good gammon and melting brie cheese who am I to disagree with him.

There are two large towns either side of the village where I live, one is Cariñena and the other is La Almunia, Carmen comes from the latter. The towns, and the boroughs they represent, have jointly published a cookery book whose objective is to document the culinary heritage of the area. The book is in fact a cultural treasure and I am indebted to my wife for all her efforts in finding, and then giving me a copy of the book as a Christmas present. This book is full of great, traditional recipes and I will no doubt be sharing many of these recipes with you all.


La Almunia

What I also like about the book are the photographs. It is full of rubicund cooks preparing local dishes in huge cauldron like receptacles that will no doubt feed 5,000! Cooking in Spain is often much more participative; family and friends get involved in the whole process, often offering unsolicited and (sometimes) useless advice. Don’t get me wrong, this is not necessarily a bad thing, as you always have someone else to blame if the dish doesn’t turn out quite as expected!

To read the rest of the article and to view the recipe please click here.


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