STEP 1

Heat a fry pan with a medium heat and add in 3 tbsp extra virgin olive oil.

STEP 2

After 2 minutes add in the sliced garlic, mix with the olive oil, once lightly sauteed, about 1 minute, remove from the heat, pour the garlic and olive oil into a sieve with a bowl underneath, reserve the garlic and olive oil.

STEP 3

Wash and pat dry the potatoes, then cut each one into 1/4 inch (.625 cm) thick rounds.

STEP 4

Line a baking rack with parchment paper, add the slices of potato, all in a single layer.

STEP 5

Brush the reserved garlic infused olive oil all over the potatoes, then season with sea salt & black pepper.

STEP 6

Add into a preheated oven, bake + broil option (same in a convection oven) 220°C/425°F.

STEP 7

After 30 to 35 minutes and the potatoes are fully cooked through and crispy, remove from the oven and let them rest for a couple minutes.

STEP 8

Add 1/3 of the potatoes into an oven-proof fry pan (you can also use a casserole dish), all in a single layer and stacked around each other, top off with 1/3 of the shredded manchego cheese, some slices of the sauteed garlic and a pinch of dried rosemary, continue in this method until fully assembled.

STEP 9

Add the pan into the preheated oven (same temperature) for 5 minutes or until the cheese is melted, remove from the oven and serve at once, enjoy!

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.