Drum of potatoes

Wash and peel the potatoes. Cut them into medium-sized pieces and place them in a pot, covering them with water. Add salt and a bay leaf, then let them cook until the potatoes are tender.

Season the ground meat for the picadillo and set it aside.

In another pot, heat the oil. Add the finely crushed garlic, the onion diced in brunoise, and pepper if you like. Mix well, and when the onion starts to become translucent, add the ground meat.

Thoroughly mix all the ingredients and finish seasoning with a bit of cumin and oregano. Add the olives, which typically provide a salty touch, and then adjust the salt to taste.

Once the meat has lost its juices, add the tomato sauce, a pinch of sugar, and let it cook for a few more minutes until it reaches your desired thickness.

The picadillo shouldn't be too juicy, as it can impact the presentation and ruin the potato drum.

Drain the potatoes, remove the bay leaf, and prepare a purée. Add the butter, gradually incorporating it with the heat from the potatoes as you make the purée. You can use a blender whisk.

It should result in a firm puree. You can add pepper if you like.

To assemble the Tambor de Papa, start by adding a base of mashed potatoes. Make sure all the layers are even and of similar thickness.

Based on the mashed potatoes, you have the option to add a layer of cheese. Then, put a thick layer of ground beef, and to finish, add another layer of mashed potatoes.

Cover it with grated cheese, and if you like, you can put it in the oven to brown it, or simply cover it and let the cheese melt with the heat from the puree.

If you assemble the drum quickly, the heat from the mashed potatoes will be enough. However, if you prefer, you can bake it in the oven for 10 minutes at 180ºC. This dish is served hot and is a main course.

I hope you enjoy it. Bon appétit!