Catalan Potatoes
INGREDIENTS:| 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 |
Preparation:
| 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. |
| Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon. |
| 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 min., 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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