Advertisement
La Truffade
Potato cake with pork and cheese
- Serves
4
- Difficulty
Easy
Published 1991
La truffade is a large potato cake bound together with melted cheese. When bread is used instead of potato it is known as la patranque.
Ingredients
6 2 tablespoons 125 g
Method
Peel and slice the potatoes thinly and dry them well. Melt the pork fat in a large frying pan and soften the pork or bacon, cut into small strips or cubes. Then arrange the potatoes in circles on top, seasoning each layer. Cover with a large lid and allow to cook gently in their own steam for 20 minutes.
Meanwhile cut up the cheese into strips and when the potatoes are cooked, crush the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe