Rollo de patata con carne picada y queso (Rocambole de Batata)

Ingredientes

• 2 lbs russet potatoes
• 2 tbsp unsalted butter (at room temperature)
• 1/3 cup grated Parmesan cheese
• 1 cup whole milk
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 large eggs (at room temperature)
• 1/2 cup all-purpose flour ((or gluten-free))
• 1 tbsp baking powder
• 2 tbsp vegetable oil
• 1/2 yellow onion, small diced
• 2 tsbp minced garlic
• 1 lb lean ground beef
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp Italian seasoning
• 3/4 cup tomato sauce
• 1/4 cup red wine vinegar
• 2 tbsp chopped parsley or green onions
• 1 1/2 cup shredded mozzarella ((or 8 thin slices Mozzarella or Provolone) )
• 1/4 cup shaved Parmesan cheese ((or 1 tbsp grated Parmesan))

Preparación

1. 1

   Wash potatoes, place them in cold water, and cook on medium-high for about 12-15 minutes or until fork-tender.

2. 2

   Mash cooked potatoes well and stir in butter, Parmesan cheese, milk, seasonings, and egg yolks until uniform. Then, stir in flour and baking powder until no lumps are visible.

3. 3

   Drain; remove peel while warm using a pairing knife or by rubbing peel with a clean cloth. In a separate bowl, beat egg whites until stiff; fold into the potato mixture; set aside. Preheat oven to 350 degrees F.

4. 4

   Grease a 9 x 13-inch jelly roll pan, line with parchment paper, and then grease paper. Pour potato batter into the pan, spreading uniformly with a spatula.

5. 5

   Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, cook ground beef. Heat oil in a no stick skillet and cook onion over medium for about 3 minutes, stirring occasionally.

6. 6

   Add garlic and cook for about 1 minute. Do not let brown! Add ground beef and brown over medium-high, about 2 minutes. Reduce heat to medium, stir in seasonings and 1/4 cup tomato sauce, and let cook for about 4-6 minutes.

7. 7

   Stir in vinegar and let cook until evaporated. Stir in chopped parsley or green onion. Set aside. Once potato roulade has finished cooking, loosen edges with a paring knife. Place a warm wet cloth on top and then the back of a larger jelly roll pan.

8. 8

   Invert, remove paper, and trim off hardened short edges only. Layer on mozarella cheese and then the cooked ground beef, each in a single layer. Roll carefully while warm with the help of the wet cloth.

9. 9

   Carefully transfer roulade to a serving platter. Top with 1/2 cup warm tomato sauce and shaved Parmesan cheese. Garnish as desired and enjoy.