Fried potatoes with beetroot and patatas bravas spice

Ingredients for 2 servings:

• 400 g potatoes, small (triplets), waxy
• 3 shallots
• 1 beetroot
• 1 tsp, heaped spice mix (Patatas Bravas)
• 1 tsp, leveled caraway seeds, crushed
• salt and pepper
• n. B. Clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel the shallots and quarter them lengthwise. Peel the beetroot and cut them into small cubes. Fry both in clarified butter until the onions are golden brown. Finally, season with salt and pepper. Remove from the pan and set aside. Clean the potatoes under running water with a vegetable brush and then dry them with kitchen paper. Add the potatoes to the hot fat from the onion and beetroot mixture and fry with the lid closed until crispy. Turn them over several times. Make sure that the potatoes only form a single layer. Add the Patatas Bravas spice mix, caraway seeds, salt and pepper to the pan and let it swell with a little water. As soon as the potatoes are tender, remove from the heat and add the onion and spice mix and stir well. Let it stand for a few minutes and serve.