INGREDIENTS

250 grams of NAVARRO® Manchego Cheese

4 medium cooked potatoes

2 Eggs

Oil to taste

Salt and pepper to taste

3 tomatoes

1/4 white onion

1 cup of chicken broth

2 sprigs of cilantro

1 tablespoon of flour

1 tablespoon of oil

Salt to taste 

PREPARATION

1. With the help of a fork mash the previously peeled and cooked potatoes . Season with salt and pepper.

2. Grate the NAVARRO ® Manchego Cheese. Set aside.

3. Whip the egg whites until the point in which you can turn the bowl upside down and the egg whites will stay in the bowl, then add the yolks and incorporate the mixture with movement. Add the mashed potatoes and the NAVARRO ® Manchego Cheese and mix well.

4. Heat the oil in a Teflon frying pan.

5. Once the oil is very hot, use a soup spoon as a measure and then form the pancakes with your hand and brown them. They must be browned on both sides.

6. Cook the tomatoes in enough water. Once they are well cooked, blend them with onion and salt to taste. Strain and set aside.

7. In a saucepan, heat the tablespoon of oil. When it is very hot, brown the flour. When it is golden add the broth and leave it to cook from 5 to 10 minutes.

8. Add the chicken broth and the cilantro sprigs. Cook for 3 more minutes. Correct the seasoning and set aside hot.

9. Serve the potato pancakes over hot broth.