500 g potatoes
16 thin slices of black botifarra
100 g brie cheese
1 cup of cream
Olive oil
Salt and pepper
Peel the potatoes and slice them thinly. Wash them and fry them in plenty of oil. Once brown, remove from heat and set aside. Then, put the cream, the fried potatoes, the salt and the pepper in a pan and fry for 10 minutes. Afterwards, place a layer of potatoes on a plate, cover with the sliced black botifarra and cover with a second layer of potatoes. Finally, cover with the sliced brie cheese (the rind from the cheese should have been removed). Grill for 5 minutes. Serve immediately.
