Strabanzer Photography

This is my take on one of Albert Bevia’s fabulous recipes from his website “Spain on a Fork”.   I subscribe to him on YouTube .   I exhort you to visit these sites and see the fabulous food he prepares.   Try his recipes --  you will not be disappointed!.       He is a true artist and fabulous chef.

• 3 Yukon gold potatoes -- unpeeled but scrubbed clean

• 1 green bell pepper

• 1 red bell pepper

• 1 yellow bell pepper (optional)

• 2 small onions thinly sliced

• 6 cloves garlic peeled     (*)

• 1/3 cup extra virgin olive oil

• sea salt & black pepper

• handful freshly chopped parsley

1. Wash three Yukon gold potatoes and dab excess water off.

2. Cut each potato into rounds that are a 1/4 inch thick, then stack them and cut each slice into four evenly sized quarters.    Drop into a pot of cold water.

3. Drain the water and refill with cold water, just enough to cover the potatoes.

4. Bring to the boil over high heat

5. Meanwhile, cut the  peppers into thin strips.

6. Exactly 10 minutes  (**)  after turning the heat on the potatoes they should be cooked al dente (you don’t want to over cook the potatoes or they will break apart when you fry them).      Pierce one with a toothpick, if it easily goes in but with resistance, they are perfect.

7. Remove from heat, drain into a strainer and run some cold water over them to stop them cooking.

8. Heat a large deep pan over medium-high heat and add in 1/3 cup extra virgin olive oil.

9. After 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, and sauté for 2 to 3 minutes until the onions are translucent.

10. Add the strips of the  bell peppers.   Continue to mix with the olive oil.

11. When the bell peppers are tender (about 6 minutes) add the boiled potatoes, and very gently so as not to break the potatoes, mix together so the olive oil coats everything.

12. Mix gently every 1 or 2 minutes so that nothing catches nor  burns.

13. When the potatoes have developed a light golden color (about 12 to 15 minutes after adding them) season everything with sea salt & black pepper.

14. Gently mix together once more and transfer to a large serving dish.

15. Sprinkle with freshly chopped parsley

NOTES:

(*) He doesn’t peel the garlic cloves, preferring to slit them partially through before cooking and then pop them out of the skins when eating the dish.   I had a fussier set of diners so I decided to play it safe.

(**) Maybe my range is not as strong as his – after 10 minutes the water wasn’t boiling and the potatoes were very hard.    I suggest keeping them on the heat for one minute after the water starts to boil and then remove them. But always rely on his toothpick test.