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Potato with noodles and onions

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Ingredients for 5 servings:

  • 1 kg potatoes, mainly waxy or floury
  • 500 g tagliatelle pasta
  • 20 m.-sized onion(s)
  • lots of paprika powder
  • lots of sunflower oil or lard
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

An old, simple recipe from my grandmother (Danube Swabian), was called leftovers

Peel the potatoes, dice them, and boil them in salted water until tender. Cook the tagliatelle in salted water until al dente. Halve and slice the peeled onions. Then fry them in a large pan with plenty of sunflower oil or lard and season well. When the onions are nice and crispy, combine them in a pot with the drained potatoes and tagliatelle. It must be thoroughly mixed so that the flavor of the onions transfers to the potatoes and pasta. Cover the pot and let it simmer for another 15 minutes. The dish is then ready to eat.

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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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