This recipe was inspired by the amazing potato dish I had for lunch when we went to Escuela de Pieter in La Manga, Spain. The potatoes were soft and slightly crispy, fried with zesty green peppers and a touch of garlic. So simple and so yum, this is a dish I will cook over and over again!
I’ve served the wonderful potatoes with pork escalopes here – at the restaurant they were with baby lamb chops. They will go with any type of meat and even fish.
4 thin pork escalopes
4 potatoes, peeled
1 green pepper, deseeded and chopped
1 onion, sliced
1 clove garlic, finely chopped
3 tbps olive oil
Boil the potatoes for about 15 minutes until they are slightly soft. Roughly chop into chunks.
Heat the olive oil in a frying pan and add the chopped garlic. Fry for a few minutes until soft. Add the potatoes and fry for about 10 minutes until they start browning. Add the chopped green peppers and fry for another 10 minutes until they are soft and slightly browned.
In another pan add a touch of olive oil and quickly fry the pork escalopes over a medium to high heat.
Serve up the potato combination on two plates and top with the escalopes. Add a squeeze of lemon juice and tuck in.