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| Papas Alins or Patatas Alinadas (Andalusian Potatoes) |
"Popularly served within the tapas bars of the Cadiz province, those potatoes are a first rate side dish with steak or any fish fry. For a greater true version, top with 2 sliced tough-boiled eggs or a can of tuna."
Ingredients :
- 1/4 cup more-virgin olive oil
- 1 yellow onion, thinly sliced
- 1 clove garlic, minced
- 1 1/2 cups dry sherry
- 1 bay leaf
- four potatoes, peeled and sliced 1/2-inch thick
- 1/four cup chopped inexperienced onions
- 1/four cup minced sparkling parsley
- 1 teaspoon paprika
- salt and ground black pepper to flavor
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H25M |
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- Heat olive oil in a massive skillet over medium warmness. Add onion and garlic; cook and stir until onion is translucent, approximately five minutes. Add sherry and bay leaf; simmer until flavors integrate, about 5 mins. Add potatoes and cowl skillet; simmer, stirring every so often, till smooth, about 20 minutes.
- Reduce heat to low and discard bay leaf. Stir in green onions, parsley, and paprika. Season with salt and pepper. Remove from warmness and funky to room temperature, approximately half-hour.
Notes :
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