Spanish potato casserole
easy
75 mins
75 mins
Ingredients
- 500 g Pork goulash
- 2 Onions
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 ml dry white wine
- 500 g Potatoes
- 1 Courgette
- 30 g Butter or margarine
- 30 g Flour
- 1/4 l Milk
- 1/4 l clear broth (instant)
- 1 Egg Yolk
- 150 g Chorizo sausage
- 50 g grated Manchego cheese
Directions
- 1
Dab meat dry. Peel and chop the onions. Heat 1 tablespoon of oil in a frying pan. Brown the meat in it. Add onions and fry briefly. Season with salt and pepper.
- 2
Deglaze with wine and 1/4 litre water and cook for about 45 minutes. Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a pan. Fry the potatoes for about 10 minutes while turning them over. Clean, wash and slice the zucchini. Add to the potatoes 5 minutes before the end of the frying time. Season with salt and pepper and put aside. Heat the fat in a saucepan. Sweat flour in it. Deglaze with milk and stock while stirring. Season to taste with salt and pepper.
- 3
Season with salt and pepper and put aside. Heat the fat in a saucepan. Sweat flour in it. Deglaze with milk and stock while stirring. Season to taste with salt and pepper. Mix egg yolk and some sauce and stir into the sauce. Cut the sausage into slices. Mix potatoes, zucchini, sausage and meat. Put everything in a casserole dish. Pour the sauce over it. Sprinkle with cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes
- 4
Mix egg yolk and some sauce and stir into the sauce. Cut the sausage into slices. Mix potatoes, zucchini, sausage and meat. Put everything in a casserole dish. Pour the sauce over it. Sprinkle with cheese and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes
Nutrition Facts
640 kcal
26 g
37 g
47 g
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