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January 26, 2023

“Stuffed” Spanish Spuds with Mahón & Red Onion Relish


  • 1 1/2 - 2 lbs. baby red potatoes (about 15-18)
  • 1 Tbsp. salt
  • 1/2 cup minced red onion (1 med. onion)
  • 1/2 cup red wine vinegar
  • 1/3 cup canola oil
  • 4 oz. Corazón de Ronda™ Mahón Semi
  • Curado cheese, shaved(about 1 cup)
  • salt & pepper
  • flat-leaf parsley for garnish, optional


  • Preheat oven to 400ºF. Place the potatoes and 1 Tbsp. of salt in a medium pot, add water to cover and bring to a boil. Reduce to a simmer and cook for 10 minutes or until tender. Drain potatoes and cool slightly.
  • In a small bowl, mix together the red onion and red wine vinegar. Set aside.
  • Slice off the very end of each potato, then cut each potato into 2-3 equal slices. Overall yield should equal approximately 48 potato slices.
  • Heat the canola oil over medium-high heat in a large frying pan. Sauté half of the slices in hot oil until brown on both sides, about 2-3 minutes per side. Remove to paper towels to drain, sprinkle with salt and pepper, and repeat with remaining potatoes.
  • Place potatoes on a large baking sheet and top with 1 tsp. shaved Mahón. Place in top rack of oven until cheese just begins to soften, about 1-2 minutes.
  • Meanwhile, drain the minced red onion in a fine sieve, then rinse with cold water. Press out any excess water and return onion to bowl. Remove potatoes from oven and top each slice with 1/2 tsp. of red onion relish, garnish with parsley if desired, and serve.

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