Greim Gasta - Patatas à la Sierra

Articles21/09/2011

Patatas à la Sierra

I went into one taperia which offered among other things, a ‘potato list’ of various ways of doing the humble tuber. Eschewing the ubiquitous Patatas Bravas, I plumped for these, the Patatas à la Sierra, which had a romantic ring to them. They turned out to be delicious in a distinctly non-amorous sort of way and this is my take on them.
In fact they are so good, you might need to double up the parsimonious quantities given here.

Ingredients

1 large potato per person (pre- cooked or leftovers)
1 white onion
Diced Iberian ham or smoked lardons
Pinch smoked paprika
1 clove garlic
Coarse sea-salt, black pepper
Dried porcini mushrooms
Olive oil

Method

Place (diced ham or) smoked lardons in frying pan, add white onions and the garlic, crushed, roughly chopped & mixed with olive oil.
When the lardons etc have cooked a little add the potatoes which have been cut into slices & add some more olive oil.
When almost cooked add the porcini mushrooms (these come dried, so pre-soak them in lukewarm water) and allow to cook in the heat of the potatoes. Season with sea salt, black pepper & paprika (pimentón). Serve immediately.