Patates d’Olot

Name: Patates d’Olot
Cuisine: Spanish
Ingredients: 200 g panceta de cerdo; 400 g ternera; 1 cebolla; 2 tomates; 0.5 vaso coñac; 0.5 vaso vino tinto; 1 vaso agua; sal; pimienta; patatas; huevo batido

Serves 1

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Patates d’Olot

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Serves 1

Directions

1Cut the pork belly, beef in cubes.
2Put in a pot with hot oil, salt, pepper and brown well.
3When the meat is browned add the onion, cook well and then add the crushed tomato, cook for a few minutes.
4Add the cognac, the wine, a little water and simmer for an hour.
5After that time, put everything in a food processor and chop.
6Leave it in the fridge until the next day.
7Peel the potatoes and make slices of about 3mm.
8Cook them in oil until they are soft but without taking color.
9Assemble the sandwiches with the filling.
10Dip them in egg.
11Fry in hot oil until crispy.

Ingredients

200 g panceta de cerdo
400 g ternera
1 cebolla
2 tomates
0.5 vaso coñac
0.5 vaso vino tinto
1 vaso agua
sal
pimienta
patatas
huevo batido

Equipment

knifepotprocessormandolindeep fryerpan

Tips

The only complication is slicing the potatoes; it is recommended to do it with a mandolin.

Patates d’Olot

Serves 1

instagram.com

Patates d’Olot

instagram.com

Serves 1

Directions

1Cut the pork belly, beef in cubes.
2Put in a pot with hot oil, salt, pepper and brown well.
3When the meat is browned add the onion, cook well and then add the crushed tomato, cook for a few minutes.
4Add the cognac, the wine, a little water and simmer for an hour.
5After that time, put everything in a food processor and chop.
6Leave it in the fridge until the next day.
7Peel the potatoes and make slices of about 3mm.
8Cook them in oil until they are soft but without taking color.
9Assemble the sandwiches with the filling.
10Dip them in egg.
11Fry in hot oil until crispy.