SERVINGS:4
INGREDIENTS:
2 pounds of potatoes
8 ounces of red Tropea onions (or other red onion)
1/3 cup of of extra virgin olive oil
Fine salt to taste
METHOD:
To prepare “Patate ‘Mpacchiuse,” first peel the potatoes, then slice them into thick slices, approximately 3 mm thick (1/8 inches) (learn how to prevent sliced potatoes from turning brown).
Peel the onion and do the same: cut it in half, then slice it into pieces less than half a centimeter thick.
Pour the olive oil into a pan, let it heat up, then add the potatoes.
Season with salt, cover with a lid, and cook for 8 minutes without stirring or moving the pan.
After the indicated minutes, remove the lid, add the onions, and cover again.
Cook for another 20 minutes, occasionally shaking the pan to prevent sticking to the bottom.
Then remove the lid and continue cooking for another 15 minutes over medium heat.
During this phase, you don’t need to stir the potatoes very often.
To keep the potatoes intact, you should only toss them a couple of times, or you can gently stir them with a wooden spoon.
Once done, remove the ‘Mpacchiuse potatoes with onions using a slotted spoon and transfer them to a serving plate.
There’s no need to use paper towels.
Serve the ‘Mpacchiuse potatoes with onions while still hot.
Enjoy your meal!
