← Nouns Cooking · Spanish

Ingredients

• 800 g waxy potatoes, peeled and cut into 5 mm slices
• 1 large onion, thinly sliced
• 1 green pepper, cut into strips
• 1 red pepper, cut into strips
• 4 cloves Garlic, sliced
• 150 ml Olive oil
• 1 tsp Salt
• 1 tsp Sherry vinegar (optional)
• 1 tbsp Parsley, chopped

Method

1. Pat the potato slices dry and toss them with the salt.
2. Warm the oil in a large, deep frying pan over medium heat. Add the potatoes, onion, peppers and garlic and stir to coat in the oil.
3. Cover and cook over medium-low heat for 25 min, turning everything gently every 5 min with a spatula, until the potatoes are completely tender and the onion is soft and sweet.
4. Uncover, turn the heat up to medium-high and cook for 5–8 min more, turning, until some edges turn golden.
5. Lift out with a slotted spoon, leaving the oil behind, sprinkle with the vinegar (if using) and parsley, and serve.

Tips

• Strain the leftover oil and keep it in the fridge for frying eggs: it is full of flavour.
• Top with fried eggs to turn it into a meal.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork Foods & Wines from Spain Spanish Fiestas