in Spain

Fritto Mallorcan

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Ingredients for 8 servings:

  • 1 kg potatoes
  • 8 garlic cloves
  • 4 bay leaves
  • 6 tbsp olive oil
  • 500 g pork fillet(s)
  • 500 g pork liver
  • 300 g bacon
  • 500 g bell pepper(s), red and green

Instructions

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

Peel and dice the potatoes. Sauté the garlic and bay leaves in hot olive oil in a roasting pan. Add the diced potatoes and fry them. At the same time, dice the meat and peppers and fry them one after the other (always drain the cooking juices and set them aside). Then add the whole thing to the roasting pan with the potatoes and deglaze with the cooking juices. Braise with the lid closed until the potatoes are tender. The original dish is the regional dish of the Balearic island of Mallorca. Here it is usually made only with offal, but that is certainly not to everyone’s taste. Plus, the whole thing is often swimming in far too much oil. You can substitute liver or similar meats if you like.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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