1. In a big pan with water, put the potatoes cut in big dices, a garlic clove and a leaf of laurel to boil.
2. After approximately 10 minutes, see if the potatoes are well cooked. If so, turn off the heat, remove the garlic and the laurel and discard. Sieve the potatoes so that they are not granulated.
3. With the fire off, add to the pan the milky cream without mixing it. Light the fire and do not mix until the milky cream begins to boil. When it boils, take away the pan of the fire and stir well to mix them. Return the pan to the fire, add the butter and stir well. Put the salt and the pepper and keep it.
4. Open the can of Frisa®’s Almôndegas.
5. Add a little bit of hot olive oil in a pan and a chopped garlic clove and leave to broil. Put the tomato sauce, half of a glass of water and leave to cook for 10 minutes.
6. In a ramequim (for individual portions) or in a baking pan, put a layer of mashed potatoes. On the top, put the meatballs with a little bit of sauce and, at last, the cheese and oregano.
5. In an oven preheated to 200ºC, broil up to melting the cheese.
Side dish: white rice and simple salad
Matches with:
– Wines: National Touriga, Cabernet Sauvignon and Tinta Amarela.
– Beers: Munich Dunkel.