My version of a typical Spanish dish served in most restaurants at lunch time in Andalucía.
To serve 4 – prep time 20 min + 30 mins cooling time for the potatoes.
- 500 grams of boiled potatoes
(I use steam-in-bag-in –the microwave new potatoes from my supermarket which saves me a lot of prep. Like many of my recipes, the idea is to cheat and save time! )
- 1 medium sized Spanish onion
- 3 rashers of smoked bacon
- 1 long green pepper (can use bell pepper -1/2)
- 5 medium sized mushrooms
- sea salt and ground black pepper
- chopped parsley (fresh OR dried)
- cooking oil
- Boil the potatoes, drain & allow to cool to room temp. then refrigerate for 20 mins-
while the potatoes are cooking –
- peel, top and tail the onion. cut in half and slice finely from head to root
- cut the bacon into fine lardons (match stick shaped slices)
- cut the pepper in to fine slices – take care to omit the seeds
- remove and discard the mushroom stalks and cut the heads into 8ths
- thinly slice the cold potatoes
- if the parsley is fresh chop finely or use a small blender
- add a tablespoon of cooking oil to a hot wok or sauté pan
- when the oil is hot
- add the onion, bacon and pepper.
- stir to make sure they are well mixed and fry gently until the onion and pepper are softening
- add the mushroom and continue to stir-fry until the mushrooms are nearly cooked
- add the sliced potatoes and the parsley, stir and season to taste
- stir-fry for 2 – 3 minutes more to make sure the potatoes are hot and serve.
A quick, easy, attractive accompaniment to any main meal and if you don’t use it all at once just pop the rest in the fridge and microwave when you need it.