With a green salad on the side, this makes a more than decent lunch. I like to eat it with a blob of mayonnaise or aïoli, though that’s a suggestion, rather than a diktat.
Serves 2-4
500g new potatoes, scrubbed
Salt
4 tbsp olive oil
1 onion, thinly sliced
2 cloves of garlic, finely chopped
2 sprigs of thyme, leaves only
200g chorizo, sliced about ½cm thick, then cut in half, or quarters if they are large
Handful of flat-leaf parsley, chopped
Mayonnaise or aïoli, to serve
Resep - Cut any large potatoes in half so they are all roughly the same size. Bring a saucepan of salted water to the boil, throw in the potatoes and cook for 15-20 minutes until they are soft right the way through. Strain and leave to cool a little, then cut into slices about 1cm thick.
Heat the oil in a large frying pan and throw in the onion, garlic and thyme. Cook gently over a low heat for about 5 minutes until starting to soften. Add the potato slices and increase the heat a little, then cook for another 10 minutes or so, turning everything a few times, until the potatoes are crusted with gold and the onions are going brown. Scoop into a bowl and set to one side.
Throw the chorizo into the frying pan. Fry for a few minutes, stirring occasionally, until cooked through and crisp on both sides. Add the potato mix to the pan and toss with the chorizo and its juices for a couple of minutes, so the flavours have a chance to mingle. Sprinkle with the parsley and divide between 2 plates (or 4, depending on your appetite), preferably with a blob of mayonnaise or aïoli on the side.
Serves 2-4
500g new potatoes, scrubbed
Salt
4 tbsp olive oil
1 onion, thinly sliced
2 cloves of garlic, finely chopped
2 sprigs of thyme, leaves only
200g chorizo, sliced about ½cm thick, then cut in half, or quarters if they are large
Handful of flat-leaf parsley, chopped
Mayonnaise or aïoli, to serve
Resep - Cut any large potatoes in half so they are all roughly the same size. Bring a saucepan of salted water to the boil, throw in the potatoes and cook for 15-20 minutes until they are soft right the way through. Strain and leave to cool a little, then cut into slices about 1cm thick.
Heat the oil in a large frying pan and throw in the onion, garlic and thyme. Cook gently over a low heat for about 5 minutes until starting to soften. Add the potato slices and increase the heat a little, then cook for another 10 minutes or so, turning everything a few times, until the potatoes are crusted with gold and the onions are going brown. Scoop into a bowl and set to one side.
Throw the chorizo into the frying pan. Fry for a few minutes, stirring occasionally, until cooked through and crisp on both sides. Add the potato mix to the pan and toss with the chorizo and its juices for a couple of minutes, so the flavours have a chance to mingle. Sprinkle with the parsley and divide between 2 plates (or 4, depending on your appetite), preferably with a blob of mayonnaise or aïoli on the side.
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