Tambor de papas

Mashed potatoes

1. Wash and peel the potatoes, cut them into medium chunks and place them in a pot covered with water.
2. Add the salt and the bay leaf and let cook until the potatoes are soft.

Picadillo

3. Season the ground meat with salt and pepper and set aside.
4. In another pot, heat the oil. Add the well-crushed garlic, the onion cut into brunoise and, if you like, the pepper. Mix well.
5. When the onion begins to become translucent, add the ground meat and integrate it well with the sofrito.

   

6. Finish seasoning with a little cumin and oregano. Add the olives, which provide a salty touch, and then adjust the salt level.
7. When the meat has released and lost its juice, add the tomato sauce and a pinch of sugar. Let cook for a few more minutes until it reaches the density you like; it should not be too juicy.
8. Drain the potatoes, remove the bay leaf and make the mash, incorporating the butter little by little with the heat of the potatoes. You can use the beaters of an electric mixer.

   

9. It must result in a firm mash. Add pepper if you like.

Assembly

10. Place a base of mashed potatoes first in the dish or mold. Try to make all layers even and of similar thickness.

    

11. If you wish, place a layer of grated cheese on the mashed potato base. Then add a thick layer of picadillo and finish with another layer of mashed potatoes.

    

12. Cover with grated cheese and cover so it melts with the heat of the mashed potatoes, or place it in the oven for 10 minutes at 180 °C to brown it.
13. Serve hot as a main dish. Enjoy!