Potato Roll

Ingredients

• Potatoes — 900 g
• Cheddar cheese — 300 g
• Vegetable oil — 20 ml
• Salt — 4 g

Steps

1. Preheat the oven to 200°C.
2. Peel and thinly slice the potatoes. Spread the cheddar cheese in a thin, even layer on a baking sheet lined with parchment, arrange the potato slices over the cheese in an overlapping sheet, brush with the vegetable oil and sprinkle with salt.
3. Bake the potato-and-cheese sheet at 200°C for 30 minutes.
4. Prepare the minced meat filling (see sub-recipe) while the potatoes bake.
5. After 30 minutes, remove the tray from the oven. Sprinkle some grated cheddar over the baked potato sheet, spread the cooked minced meat filling evenly over the cheese, then sprinkle more cheddar and scatter chopped parsley on top.
6. Carefully roll the potato-cheese-meat sheet into a log using the parchment to help, place the seam side down on the tray, and return to the oven.
7. Bake the roll at 200°C for 10 minutes, until the cheese melts and the roll is heated through. Remove, let rest a few minutes, slice and serve.

Minced meat filling

• Minced meat — 500 g
• Vegetable oil — 20 ml
• Onion — 1 pcs
• Green bell pepper — 3 pcs
• Red bell pepper — 1 pcs
• Garlic — 3 pcs
• Tomato sauce — 25 g
• Tomato paste — 20 g
• Paprika — 1 tsp
• Black pepper — 1 tsp
• Cumin — 1 tsp
• Oregano
• Salt — 1 tsp
• Parsley — 4 pcs

1. Heat the vegetable oil in a frying pan over medium heat. Add the minced meat and cook, breaking it up, until it changes color.
2. Add the chopped onion, chopped green bell peppers, chopped red bell pepper and minced garlic; cook until the vegetables soften.
3. Stir in the tomato paste and tomato sauce, then season with paprika, black pepper, cumin, oregano and salt; simmer until the mixture reduces slightly and is well combined.
4. Stir in the chopped parsley, remove from the heat and set the filling aside to cool slightly before assembling the roll.