Malaga
Ready to travel the following day, buy food to cook seems to me waste a precious time. That’s why I’ve done a search through the kitchen and found six potatoes, some tomatoes, mushrooms, half pepper, sausage and two eggs.
In my mind an idea to prepare a tortilla, but I was lazy to slice the potatoes thinly and scramble the eggs. OK, I’ll start to chop everything and let’s see what happens.
In the end, I’ve created a interesting dish: mixing “Huevos Rancheros” – typical mexican food – and a Spanish tortilla. I’ve named Crazy Potatoes.
Ingredients
3 potatoes
4 tomatoes
1 onion
5 mushrooms
⅓ red pepper
4 slices of jamón serrano
½ chorizo
200g de creme fraiche
Olive oil
Salt and black pepper
Heat the oven to 180 degrees.
Wash & rough chop the whole vegetables.
Boil the potatoes, cook for 6-9 minutes.
Get a large frying pan on a high heat and combine olive oil, onion, boiled potatoes and red pepper.
Stir and cook for 15 minutes to soften and caramelize the veg.
Slice the mushrooms and grill over hot frying pan for 5 minutes.
Peel the tomatoes (clic the link to learn how to do it) https://toriavey.com/how-to/2012/04/how-to-peel-tomatoes/. After this mash the tomatoes with fork and mix it with the others ingredients.
Pour the crème fraîche, and mix it.
When you’ve a nice thick tomato stew consistency, have a taste and add a pinch salt and pepper.
Add slices of chorizo and ripped jamón serrano.
Use a spoon to make two small wells in creaming tomato, and crack the eggs so they poach in the thick.
Bring the pan into the oven for a few minutes, until the eggs cook.
Voilà!