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.
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
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.
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.
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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