Recipe - Catalan Potatoes

One half cup Olive oil (1/3 cup for
nonstick pans)
3 Cloves whole garlic; peeled
1 Onions; large minced
2 lg Idaho potatoes (about 1
pound) peeled; cut or sliced up 1/4"
thick
3 Cloves garlic
4 Plum tomatoes; minced , peeled
and seeded
1 teaspoon Salt (to taste)
One half teaspoon Freshly ground black pepper
(to taste)

From: Greg Hastings ghasting@halcyon.com

Date: Wed, 31 Jul 1996 16:43:29 0700
Recipe By : Fine Cooking April/May 1996

Heat an 8 or 9inch skillet over medium heat. Pour in the olive oil and
add the whole garlice cloves. Cook the garlic until browned, about 8
minutes. Discard the cloves. Add the minced onion to the pan. Saute in the
oil util light brown, about 12 minutes. Remove the onions from the pan with
a slotted spoon. Add half 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
minutes, 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 minutes. Slide
from the pan onto a serving platter and serve immediately.

MCRecipe Digest V1 #178

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.