Fry bacon in 10 inch skillet over medium heat until crisp. Remove bacon & drain, reserving 4 Tbsp. bacon fat in skillet. Cook and stir potato & onion until potato is golden brown & tender, about 10 minutes.
br>Layer HALF of the potato, onion and red bell pepper
Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet.
Cook and stir potato and onion in skillet until potato is golden brown and tender, about 10 minutes.
Heat the oil in a large pan.
Fry the garlic and onion until pale and golden.
Add the potato to the pan.
Add the paprika and turmeric.
Stir for 1 minute.
Stir in the tomatoes and stock.
Season well and bring to the boil.
Add the thyme.
Reduce the heat then cover and simmer stirring occasionally, until tender.
Add more seasoning if needed then stir in the olives and parsley.
Fry bacon in 10 inch skillet until crisp. Remove bacon, drain all but 4 tablespoons of fat from pan.
Add potato and onion, cook and stir until the potatoes are tender and golden, about ten minutes.
Whisk eggs with salt and pepper.
Add the bacon back to the pan, add eggs.
Cover with lid and cook on LOW until the eggs are set, perhaps 10 minutes more. Garnish with parsley.
Cut into wedges and serve.
Be sure not to overcook, it will get rubbery! Eggs cook themselves even after they are off the heat, as I'm sure you know.
put all of the Spanish Rice ingredients in my rice
rizzle the mixture over the potato salad and stir in lightly
he cutting surface, slice the potato in pieces approximately 1/8
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
ore if necessary.
Sweet Potato Spanish Tortilla: Turn on the broiler
he burner(s). Begin your recipe on the stove top but
ocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
rying pan on medium. Add potato. Cook, covered, 10-15 mins
boil and add sweet potato. Simmer, covered, for 10 mins
killet on medium heat. Add potato; cook, covered, for 10-15
r microwave potatoes and sweet potato, separately, until tender. Drain. Mash
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
easoned pork sausage; for this recipe, use the smoked links.