Cheesy Potato Ballswith Chorizo

Peel the potatoes, then boil them in salted water until tender, about 10‑12 minutes; drain and mash them while still hot.

Stir the melted butter and flour into the mashed potatoes, first with a fork and then by hand, until a smooth, cohesive dough forms; shape the dough into a large ball.

Lay a sheet of cling film on a clean, flat surface and drizzle the olive oil over the film to prevent sticking.

Place the potato dough ball on the cling film and gently press it outward with your hands to form a large, even circle about 1 cm thick.

Scatter the mozzarella pieces and chopped chorizo evenly in the center of the potato circle.

Gather the edges of the cling film and roll the potato circle around the filling, sealing all seams by pressing firmly to create a sealed ball.

Preheat the air fryer to 475°F (475°F). Place the sealed potato ball in the basket and air‑fry for 7–8 minutes on each side, turning once with a spatula, until the exterior is golden and crisp.

Remove the ball, let it rest for a minute, then cut into wedges with a knife and fork and serve hot.