Spanish potaoe Casserole
| Inredients: | Olive Oil for deep frying |
| 4 large potatoes (800g) | |
| 2 egg | |
| Plain flour | |
| 4 chopped garlic cloves | |
| 2 small onions, finely chopped | |
| 4 small tomatoes (400g), peeled and chopped | |
| One teaspoon of sugar | |
| 1.6 Cups (400ml) of beef stock |
- Cut the potatoes into thin 1cm slices
- Beat the Egg
- Dip the potato slices into the egg then copat in flour
- Fry in the Olive oil until golder brown.
- When finished transfer all the slices to a casserole dish
- In a small frying pan, fry the garlic and onion
- Add the Chopped tomato to the frying pan and cook over low heat until it reduces slightly
- Add sugar and half a tablespoon of flour to the Chopped Tomato/Onion/garlic mixture.
- Pour the tomato mixture over the potatoes
- Add the beef stock and a pinch of salt
- Cook the casserole over a low heat for around 40 minutes
- Serve and enjoy!
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