| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Catalan |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil (1/3 cup for nonstick pans) |
| 3 |
|
Cloves whole garlic; peeled |
| 1 |
|
Onions; large diced |
| 2 |
lg |
Idaho potatoes (about 1 pound) peeled; sliced 1/4" thick |
| 3 |
|
Cloves garlic |
| 4 |
|
Plum tomatoes; diced, peeled and seeded |
| 1 |
ts |
Salt (to taste) |
| 1/2 |
ts |
Freshly ground black pepper (to taste) |
INSTRUCTIONS
From: Greg Hastings <ghasting@halcyon.com>
Date: Wed, 31 Jul 1996 16:43:29 -0700
Recipe By : Fine Cooking April/May 1996
Heat an 8 or 9-inch skillet over medium heat. Pour in the olive oil and
add the whole garlice cloves. Cook the garlic until browned, about 8
minutes. Discard the cloves. Add the diced onion to the pan. Saute in the
oil util light brown, about 12 minutes. Remove the onions from the pan with
a slotted spoon. Add half 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 minutes. Slide
from the pan onto a serving platter and serve immediately.
MC-Recipe Digest V1 #178
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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