30 min






  • 1 Pack of chorizos
  • 8 cholas potatoes
  • 100g margarine
  • 250g mozzarella cheese
  • 250g chédar cheese
  • Oregano
  • Pepper
  • Salt

For the mushroom sauce

  • 250g fresh and chopped mushrooms
  • 1 cup almond vegetable milk
  • 1/2 pearl onion, finely chopped
  • 2 teaspoons wheat flour
  • 50g margarine
  • 1/2 glass white dried wine
  • Salt and pepper to taste
  • 1 ground seed nutmeg


  1. Cook the potatoes washed, peeled and cut into halves in a saucepan with boiling water for 8 minutes, until pre-cooked
  2. Open and remove the chorizos remove the plastic wrap and cut them into juliennes.
  3. Top a pyrex with margarine and place the potatoes neatly, on top of it place the shredded mozzarella cheese, the cut chédar cheese, the julienne-cut chorizo and the oregano
  4. Place in the oven at 180 degrees for 15 min
  5. For mushroom sauce:
  6. Place the butter in a saucepan.
  7. Place the finely chopped onion and mix the flour until the flour is toasted.
  8. Squirt the wine while mixing the mixture and milk, mixing until boiling.
  9. Place mushrooms, salt, pepper and nutmeg

Ready, you can enjoy with your family a delicious dish and easy to make at home.


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