Potato and tomato pan

Name: Potato and tomato pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg new potatoes; 2 red chillies; 3 Garlic cloves; 1 Branch rosemary; some stem(s) Thyme; 150 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g detached pork chop; 3 Tomatoes; 2 Onions

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg new potatoes
2 red chillies
3 Garlic cloves
1 Branch rosemary
some stem(s) Thyme
150 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g detached pork chop
3 Tomatoes
2 Onions

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Wash chillies, dab dry and carve lengthwise. Core and chop afterwards. Peel garlic and cut into slices. Pluck rosemary needles and thyme leaves from the stems. Mix 1/8 l oil, chillies, garlic and herbs.
2
Season with salt and pepper. Drain the potatoes, rinse with cold water and let them cool down a bit. Peel and marinate in herb oil for 2-3 hours. Turn several times in between. Fry the smoked pork loin in the remaining hot oil. Pour on 1/8 litre of water and cook in a closed saucepan for about 35 minutes. Wash and clean the tomatoes and cut them into pieces. Peel onions and cut into slices. Drain the potatoes and herbs, collecting the oil. Heat 4 tablespoons of the herb oil. Fry the potatoes, tomatoes, onions and herbs until golden brown all around.
3
Pour on 1/8 litre of water and cook in a closed saucepan for about 35 minutes. Wash and clean the tomatoes and cut them into pieces. Peel onions and cut into slices. Drain the potatoes and herbs, collecting the oil. Heat 4 tablespoons of the herb oil. Fry the potatoes, tomatoes, onions and herbs until golden brown all around. Season if necessary. Cut open the sausages and arrange them with the potatoes on four plates