Gratinado de batatas, berenjenas y repollo dorado

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Gratinado de batatas, berenjenas y repollo dorado. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gratinado de batatas, berenjenas y repollo dorado is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're nice and they look wonderful. Gratinado de batatas, berenjenas y repollo dorado is something which I have loved my entire life.

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As for the number of servings that can be served to make Gratinado de batatas, berenjenas y repollo dorado is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gratinado de batatas, berenjenas y repollo dorado estimated approx 50 + gratinado.

To begin with this particular recipe, we have to first prepare a few components. You can have Gratinado de batatas, berenjenas y repollo dorado using 13 ingredients and 4 steps. Here is how you can achieve that.

#abecedario Los gratinados son platos más idóneos para el otoño y el invierno. No obstante, en casa nos encantan, así que aprovechando que amaneció un día fresco y gris preparé esta receta.

Ingredients and spices that need to be Take to make Gratinado de batatas, berenjenas y repollo dorado:

1. 2-3 berenjenas
2. 1/2 repollo rizado
3. 1 batata grande
4. 1 cebolla
5. 200 grs queso rallado
6. 200 grs mozzarella en lonchas
7. 300 ml tomate frito
8. 150 ml nata para cocinar
9. Aceite de oliva
10. Orégano molido
11. Sal gruesa
12. Vinagre
13. Sal y pimienta

Instructions to make to make Gratinado de batatas, berenjenas y repollo dorado

1. Lavar y cortar las berenjenas. Poner con sal gruesa en un colador y dejar 30´. Limpiar el repollo y poner en agua con un chorrito de vinagre durante 25´. Pelar y cortar la batata en rodajas.
2. Poner las rodajas de batata en agua fría con sal gruesa durante 30´. Colar, secar y asar en una parrilla untada de aceite. Secar con papel de cocina las berenjenas y asarlas de la misma forma que las berenjenas.
3. Escurrir el repollo y picar en juliana fina. Rehogar la cebolla picada en 4 cucharadas de aceite durante 7´. Agregar el repollo, bajar el fuego y cocer, sin dejar de remover, hasta que esté dorado. Mezclar la salsa de tomate con la nata y salpimentar.
4. En una fuente de horno poner unas cucharadas de salsa, una capa de berenjena, salsa, repollo dorado, queso, salsa, batatas, y así hasta terminar los ingredientes. Cubrir con mozzarella y espolvorear con orégano. Llevar a horno precalentado a 180ºC hasta que esté dorado.

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