Ingredients For 4 people: 4–5 medium Kennebec potatoes 400 g of mixed minced meat (beef and pork) or “botifarra de perol” sausage 1 medium Figueres onion 1 ripe tomato A splash of sweet rancio wine and a splash of brandy 500 ml of beef broth (approx.) 1 sprig of rosemary (optional) 2 eggs (whites and yolks separated) Extra virgin olive oil Salt, pepper and nutmeg Preparation time: 50–60 minutes Difficulty: Easy Steps to follow 1. Preparing the filling Brown the meat over medium heat in a casserole with a drizzle of oil. Add the finely chopped onion and let it caramelise slightly. Pour in a splash of brandy and another of sweet rancio wine, and let it simmer gently. Grate the tomato and add it with a bit of broth; cook over low heat for about one hour until the liquid reduces. Blend this mixture until you obtain a smooth filling and let it rest in the fridge so it gains consistency. 2. Preparing the potatoes Wash and peel the potatoes; slice them with a mandoline into pieces about 0.5 cm thick. Fry them one by one in mild olive oil, adding a sprig of rosemary if you want to infuse aroma, until they are soft but not browned. Remove them and place them on absorbent paper to eliminate excess oil. 3. Assembling and cooking the Patates d’Olot Place a potato slice on a flat surface, add a spoonful of the cold filling in the centre and cover it with another slice. Press the edges with your fingers to seal, then dip each stuffed potato into beaten egg whites so it closes properly. Once assembled, heat the oil again over medium-high heat and fry the stuffed potatoes until golden and crispy. Let them drain on kitchen paper. Just before serving, you can brush them lightly with egg yolk or serve them with a mild mayonnaise. Serving suggestions and recommended sides Serve the Patates d'Olot piping hot on a rustic platter or in individual bowls, topped with a bit of fresh parsley. You can pair this dish with a simple green salad, country-style bread, or a wine from the DO Empordà. For a non-alcoholic option, natural cider or sparkling water with a slice of lemon are the perfect companions for enjoying Patates d’Olot. Origin and history Patates d’Olot are an emblem of the Garrotxa region. According to sources from the La Deu restaurant and the portal Vadegust, they were created in 1943 at the La Deu restaurant in Olot. Maria Reixach, the house cook, adapted some Mallorcan stuffed potatoes to prepare a special dish for Mayor Pere Bretxa and a minister. They were originally known as “patates d’en Bretxa”, but over time they became known as Patates d’Olot. Today they are a very popular tapa or main dish in the city, based on local ingredients — especially Kennebec potatoes. Other related recipes you can prepare Trinxat de la Cerdanya Escudella i carn d’olla Thyme soup