Spanish potatoes

Ingredients for 2 servings:

• 500 g potatoes
• 1 can of vegetables (peas and carrots)
• 2 onions
• 4 garlic cloves
• 300 ml oil
• 1 jar beer, light
• 1 handful of salt
• some saffron
• 3 tbsp parsley, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

goes very well with meat

Peel, wash, and chop the potatoes. Drain the peas and carrots and add them to a baking dish with the potatoes. Peel and chop the onions and garlic, then place them in a container for mixing the sauce. I always use a measuring jug. Then add the oil, beer, a handful of salt, parsley, and saffron to the onion and garlic mixture and mix everything well until the sauce has turned a yellowish color from the saffron. Then pour the sauce over the ingredients in the dish and mix everything well. Bake for about 1.5 to 2 hours at 180 degrees Celsius. Note: The salt will make the potatoes and vegetables quite salty; if you don’t like it too salty, use less salt.