Spiced Potato Bake with Jack Mackerel, Swiss Chard and Chanco Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with a little of the butter.

2. 2

   Boil the potatoes in a pot of water with half of the salt for 15 to 18 minutes, until very tender. Drain well.

3. 3

   While the potatoes cook, heat the vegetable oil and 20 g (1 1/2 tbsp) of butter in a large skillet over medium heat. Add the onion, garlic, and red bell pepper, and cook for 6 to 8 minutes until softened.

4. 4

   Add the ground cumin, dried oregano, 1 teaspoon of merken, and black pepper. Stir in the chopped Swiss chard and cook for 3 minutes, stirring, until wilted.

5. 5

   Add the flaked jack mackerel to the skillet and mix gently for 2 minutes to blend the flavors. Remove from the heat and stir in the parsley. Taste and adjust with a little more salt if needed.

6. 6

   Make the mash: mash the hot potatoes with the milk and the remaining 20 g (1 1/2 tbsp) butter until rustic but smooth enough to spread. Quickly mix in the beaten eggs so they are fully incorporated. Season with the rest of the salt and a pinch of pepper.

7. 7

   Spread the jack mackerel, Swiss chard, and sofrito mixture in an even layer in the baking dish. Cover with the mashed potatoes.

8. 8

   Mix the grated chanco cheese with the breadcrumbs and the remaining 1 teaspoon of merken. Sprinkle this crust over the mashed potatoes.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the cheese is golden and bubbling. For extra color, broil for 2 to 3 more minutes, watching closely.

10. 10

    Let it rest for 5 minutes before serving so the bake sets and slices more neatly.