Catalan Potatoes

I'm always a sucker for trying out new potato dishes. My blog chica, Nuria lives near Barcelona and and I'm sure she's seen something like this in a tapas bar or she's even made it at home.

There's nothing really new with ingredients but I was curious to try this pan-method with the slices of potatoes.

The starches from the potatoes get released and meld with the caramelizing onions and tomatoes, a smack of garlic and the black pepper to give this rustic dish some heat.

I had this with a late dinner omelet and a sausage (NO, not a hot dog) and it was a satiating dinner after a long day's work.

Credit for these Catalan Potatoes goes to a Bob Kinkead (thanks Bob) and if you feel like cooking something but you don't want to make it a big kitchen event, try out these potatoes...they are as tasty as they look.

I'm submitting these potatoes as my entry for Weekend Herb Blogging, hosted this week by Erin of the Skinny Gourmet. Watch for Erin's roundup of the array of dishes early next week.

Catalan Potatoes
(for 6)

1/2 cup olive oil (1/3 cup for nonstick pans) 3 whole cloves garlic, peeled
1 large red onion, diced
2 large Idaho potatoes, peeled and sliced 1/4 inch thick
3 cloves garlic, chopped
4 plum tomatoes, peeled, seeded, and diced
1 tsp. salt
1/2 tsp. freshly ground black pepper

1. Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves.
2. Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon.
3. Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices.
   
4. Cook the potatoes until browned, about 15 min., and then turn the potatoes over onto a plate and then flip back on the skillet, pressing down on them with a spatula.
   
5. Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.

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