🧀 Crispy Potatoes with Mozzarella and Pimentón

Name: Crispy Potatoes with Mozzarella and Pimentón
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g Potatoes; 125 g Mozzarella balls (small); 2 g Pimentón de la Vera (Sweet); 40 ml Olive oil; 10 g Salt; 10 ml Rapeseed oil (for baking)

380 kcal · 35 min · 4 servings

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Ingredients

500 g Potatoes
125 g Mozzarella balls (small)
2 g Pimentón de la Vera (Sweet)
40 ml Olive oil
10 g Salt
10 ml Rapeseed oil (for baking)

Instructions

1. Preheat the oven to 220 degrees Celsius top/bottom heat.
2. Wash the potatoes thoroughly and dry them. Cut them into equal cubes of approx. 2 cm size.
3. Place the potato cubes on a baking sheet and drizzle with rapeseed oil. Season with half the salt.
4. Bake the potatoes for 20 minutes in the oven until golden brown and crispy.
5. Take the tray out. Distribute the mozzarella balls on the hot potatoes.
6. Put the tray back in the oven for another 5 minutes until the cheese melts.
7. Take the tapas out. Sprinkle them immediately with the pimenton and the remaining salt.
8. Serve the tapas warm directly from the tray.

Nutrition per serving

kcal: 380
Protein: 12 g · Fett/Fat: 22 g · Carbs: 35 g