John Myers
Ingredients for 4 servings:
- 800 g potato(s), waxy
- 500 g liver(s), e.g. beef or pork
- 2 red bell peppers
- 1 bunch of spring onions or 1 leek
- 1 bulb(s) garlic
- some sunflower oil for frying
- pepper
- Salt
- some fennel greens
- 4 bay leaves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
This is how we like liver best!
I use a large, lidded casserole dish and a 28 cm frying pan to prepare the dish. Peel the potatoes and cut them into cubes of about 3 cm. Add about 2 tablespoons of sunflower oil to the large frying pan, along with the garlic cloves (split open at the thick end) and the bay leaves, salt, and fry until crispy. Reduce the heat to the keep-warm setting and cover the pan with the lid. Wash the liver, pat dry, and cut into bite-sized pieces. Fry in about 1 tablespoon of sunflower oil (important: do not add salt) in the smaller frying pan, then mix with the potatoes. Cut the bell peppers into not-too-small pieces of about 5 cm and fry in the smaller frying pan, adding salt as you go. Do the same with the sliced leek or the finely chopped spring onions. In a large frying pan, mix everything thoroughly, season with pepper and salt if desired, and stir in the coarsely chopped fennel leaves. Let everything simmer for another 5 minutes over low heat. In Mallorca, pieces of lung and spleen are fried with the meat. The fennel leaves give it the typical Frito flavor. I also like to use less liver and an extra bell pepper.
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