This delicious dish follows the principles: one pot, maximum flavour, and easy to make – perfect for a week day or weekend meal …
“This dish follows the principles: one pot, maximum flavour, and easy to make. It features some of the most iconic and my personal favourite Spanish flavours – salty, slow-cooked onions, potatoes, and extra virgin olive oil. The key here is patience – the longer you cook the onions, the more flavour you’ll extract, so don’t rush this step. I love this dish on its own with a big green salad and maybe some cheese or an egg, but it’s also perfect as a side to roast chicken or fish, especially with a dollop of aioli.” @kittycoles
Serves 4
Ingredients
700g waxy potatoes, peeled
3 tbsps extra virgin olive oil
1 large onion or 2 small onions, finely sliced
Salt
250g Datterini/cherry/baby plum tomatoes, halved
6 sprigs of thyme, leaves picked
3 garlic cloves, peeled and finely sliced
300ml hot chicken stock, vegetable stock, or water
A small handful of basil leaves
Freshly ground pepper
A little lemon juice
A small pinch of chilli flakes
Method
1. Bring a large pot of salted water to a boil. Slice the peeled potatoes into 1cm thick rounds, then boil for 8 minutes until just cooked. Drain and set aside.
2. In a large shallow pan with a lid, heat the olive oil over medium-high heat. Add the sliced onion with a big pinch of salt. Let the onion start to fry, then reduce the heat to medium. Cook gently, stirring regularly for 10 minutes, until the onions are soft but not browning too much. If they start to brown, add a splash of water to regulate the heat and continue cooking.
3. Add the halved tomatoes, thyme leaves, and sliced garlic to the pan, and cook for another 3 minutes until the tomatoes just start to collapse.
4. Add the boiled potatoes and enough stock to just cover everything. Bring to a boil, then reduce to a gentle simmer for 6-8 minutes, stirring occasionally, until the potatoes are
really soft but not falling apart, and the sauce has reduced slightly.
5. Stir in the basil leaves, then spoon into bowls.
6. Finish with a drizzle of extra virgin olive oil and a squeeze of lemon juice. Season with a small pinch of chilli flakes, salt, and freshly ground pepper to taste.