Ah, today I'm going to teach you how to make a stuffed potato in the frying pan very easy Simple and the best, with whatever filling you want there, my friend, my friend. I'm sure I'll leave you there on the other side of the screen with water in your mouth. for revenue, our partnership, right?
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To make these potatoes in the frying pan I'm going to use two kilos of potatoes. You can use between one to one and a half kilos of potato for each pie. I'm going to use those molds number eighteen, not pans, frying pan it's eighteen centimeters in diameter, oh, oh, oh, the idea of a ride.
cake that we make we buy and sell things. So I'm going to use the seven-inch-diameter skillet for every one and a half kilos of potato I can make it in a mold this size, okay? this here for me to pressure together with a clove of garlic that I'll cook together here, ok?
And then just knead it so that it all comes out in the na no na our potato after it is cooked, ok? and peeled and then just knead with a masher or potato squeezer whatever you have there, ok? Well, with our potato here, already mashed, ok?
I loved her with that garlic that cooked together with the potato, ok? Oh, it was a normal puree, right? Only this potato here, folks, we can't mix anything else in it can soften it.
For example butter, margarine, sour cream cheese, whatever, got it? Milk. We can not.
It's the way it is here. It's right here. One thing we can do is temper it.
I'm going to throw here, look, a little bit of green smell that I'm using parsley Here in Minas Gerais we say parsley and chives, ok? Where do you live, how is it? I'm going to add here, salt to taste, remembering that our stuffing is already salty, see guys?
Way in the salt there. and I'll put it here too, oh kingdom pepper also to taste. I'll temper with just that.
To tell you the truth, I'm going to add a little more spice here that I think combines bacon and potato, which is a little bit of oregano, look. Oh, now it's finished, now it's top. I'm going to mix this here to make it all seasoned, look.
Remembering, don't leave it too salty, because our stuffing It's already salty, okay? All right, everything is well mixed, well seasoned, it's ready. Now what are we going to do?
Let's start assembling our potato in the frying pan. This one is that famous omelet frying pan, right? comes two in one, but you can make this recipe with any skillet, ok?
I'm using the omelet pan because I have it here It's a pretty good size to make this pie, okay? Remembering, you can do it with any skillet, okay? you can see that since i greased it with a lot of butter, you can grease it with both butter and margarine It can be olive oil too or normal cooking oil you have.
I'm going to take it now A good bite of my potato and I'm going for a walk. Both here at the back and on the side. You can spread by hand or look, you can take the spoon and do it with the spoon, it will fix it, see?
That way. Okay, I put a good amount of potato, okay? Don't make this layer very thick because otherwise it will be very doughy your potato in the frying pan.
So now we're going to stuff this right here. That This pie here is very democratic. You can use whatever filling you want.
Even leave me below in the comments which stuffing you to be able to stuff that potato. Leave it below for me in the comments, comment there, see? I like three types of stuffing.
A stuffing I already used in that past recipe I posted a few years ago. it's mozzarella, ham cut into cubes curd cheese and green smell you may even be seeing what I'm passing on the screen, okay? I also like this one that I'm going to assemble now for you, it's a little base here, oh ham I put ham here first?
This ham he's going to kind of waterproof my pie so none of those fillings that contain liquid did you understand? So it won't infiltrate this potato and it will leak into the frying pan potato will always be golden, ok? Mozzarella, who doesn't like mozzarella?
Even here on the channel I posted a recipe that was very successful, huh guys? of mozzarella at home just like this one, it melts, melts in your mouth. It's not that it's made with starch, no, that train made with starch that everyone fools there you don't like this mozzarella is real mozzarella if you haven't seen it click on cardio and watch it, okay?
Oh, I made the base as I told you, ok? what am i going to do? I'm going to get that curd, you know what it is, right?
the one that I'm using leek, which I think is very tasty, but you can use whatever curd you want, the one in the cup the one in the box, and other brands like the one in the bag, you can use your imagination there, ok? And now what am I going to put here? There's no way not to be the shredded chicken, huh?
chicken with curd, you know the brand, right? Who doesn't? Eh this chicken here I cooked it with tomato, onion, lap paprika, salt and pepper, ok?
Cooked, shredded and added parsley Oh, that's how it was, okay? There's no secret, you can even make your shredded chicken recipe there if you want. I'm just going to get this shredded inside here, like this I put it.
All my shredded chicken here. Now I'm going to do that thing that everyone likes it, right? Which is to put a curd, curd with chicken is the best combination you have, right guys?
I'm not even going to say that this curd of mine looks like it but it's very Good. Come on. The way he's here I won't even move.
I'm going to do that waterproofing thing I told you oh. I'll take oh my I'm going to put my mozzarella here I'm going to give it a little squeeze like this oh I'll finish with my ham the same way, okay? Here o.
Oh, all involved, all nice. And now, without a secret, to finish with my potato dough, look. And with the spoon you can come here oh and do the the correctness of your dough, how is it smooth, how is it beautiful, look.
and you will seal it tight. No stuffing will leak out. Look what a beautiful potato it was, my friends, look.
Look here, oh. Ball show, wasn't it? This one my friends I baptized with the name of X tudão ah when are we going to buy a bagel that is that hamburger it comes with everything in the trailers, in the cafeterias here in BH, we call everything X, because it comes with everything, right?
Here mine this one is my potato X everything I named it with that name It's my favorite, you'll see why. I did the same process, potato base eh ham base, a little bit of mozzarella, a little bit of my cottage cheese, ok? I'll add a little bit of my shredded chicken I'm going to add more curd cheese, put curd cheese, I'm going to come here with bacon and OK?
I gave it a fry in the frying pan and drained the excess oil. I'll put it up here, like this, to break it up, I'll add it here. seedless chopped tomato, ok?
A little oregano that won't hurt anyone. I discover with my mozzarella And I finish with my ham. And now it's just a matter of closing with our potato, just like we did in our previous pie.
Our potato is ready. Look how smooth it turned out, pretty or valsinha the way it has to be, oh topzera, right? Now this time to go to the fire is very important, okay?
That there are some tips there that I'm sure will be of great value and It's going to rock when you make these potatoes, okay? So go there. And now what am I going to do?
I'll turn my fire on medium heat, I'll leave it here on my fire about seven to ten minutes, okay? If it's less than that it is possible that when you turn your potato you will not have created the little crust that you will create here on the bottom and on the side then your potato in the frying pan it will get a little soft and will run the risk of You have to do the same process again, turning it over to complete it, creating a crust, okay? Look friend, it's been here exactly seven minutes, you can see it, I'm going to turn around here Oh, my, my potato is already turning, oh, it's even loose, see?
It's loose and at the ends, I'll even get it here for you to see, she's looking golden, can you see it? At the ends, That is, it is in a very nice color for us to be able to turn it, ok? remembering If I turn it still doesn't have gold I can do the same process again until it gets the color I want, ok?
You have two options to turn this potato. You're going to take a plate, see? Go take your potato and slide it until it falls into the plate it fell into the plate here you will take the same frying pan take it and turn it over and put it so she can fry the other part But there is an even easier way which is what I always do that is my favorite.
will get any other frying pan you have in your house. Any of them The only requirement is that it has to be either the same size or bigger than the frying pan you are making your potato in the frying pan, okay? Because?
She has to fit in here. and you can see that I've already greased it with a lot of butter, remembering butter, oil, olive oil, you can stay there at your discretion. So I'll take it, oh, I'll fit it in, if you have a frying pan bigger it will fit even better, right?
It will fit it completely, it will be even easier for you to turn. now just turn this way here look Let's take it out here to see how it turned out. Look what a ball show my friends.
still the bottom there is not golden the way I want. So what am I going to do? I'll get my frying pan here after about ten minutes, okay?
And I'm going to turn it over again until I'm golden this part here. beauty? So let's go seven more minutes, seven to ten minutes on this other side, let's go.
And let's see how it turned out on the other side so we can see if we'll have to turn again, look. I'll come, let's go. Wow!
What a beautiful potato my friends! Look at this! What a topzera look.
It's perfect, isn't it? Now it's just a matter of putting this on here and running to the hug. And look at how our stuffed potato turned out my friends in the comments which of the two recipes here, which of the two fillings you liked the most.
I'm curious to know, huh? And what filling would you make? Leave it in the comments.
Look at the succulence the softness and that filling that I'm sure you're on the other side of the screen with water in your mouth, right? So help Wilzim here, that's all. Come on, sit down in this like there, with force that you help in my help too much.
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Until the next video. I went.
