Catalan Potatoes

I discovered this recipe last summer at the start of Vegan Summer.  I’m a potato fiend so this seemed like a winner before I even tried it.  I know what I like.  It’s a fave and makes a stunning breakfast left over. 

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Ingredients:

Ingredients
  • 1/2 cup olive oil (1/3 cup for nonstick pans)
  • 3 whole cloves garlic, peeled
  • 1 large Spanish onion, diced
  • 2 large Idaho potatoes (about 1 pound total), peeled and sliced 1/4 inch thick
  • 3 cloves garlic, chopped fine
  • 4 plum tomatoes, peeled, seeded, and diced
  • 1 teaspoon salt; more to taste
  • 1/2 teaspoon freshly ground black pepper; more to taste
Directions
1.Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves.
 
2.  Add the diced onion to the pan. Saute in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon.
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3.  Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper.
 
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Top with the remaining potato slices.Cook the potatoes until browned, about 15 minutes, and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.
 
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From:  http://www.recipe.com/catalan-potatoes/

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