Patatas Panadera Con Setas - Spanish Inspiration

I follow several excellent foodblogs. I am a cookbook junkie. I recently found another book of Spanish cuisine on Trissalicious . Movida Rustica is not only an excellent source for traditional Spanish recipes, it is a gorgeous book to look at. It has beautiful graphics and gorgeous photography. It has anecdotal stories of how Chef Frank Camorra came to include the recipes he's chosen, stories about his travels in Spain's different regions, and educational entries on various regional foods. I love it and will be making many recipes from it. The only thing it doesn't have are 'scratch-and-sniff' patches on the photos. Enough said.

Today's offering is from Camorra's book. Please enjoy ... this verbally choppy post and your choppy task ahead of you. Just think, soft and flavorful potatoes with juicy, egg-y mushrooms await you ... the food of Sierra de Francia.

Patatas Panadera Con Setas - printer friendly

Patatas Panadera Con Setas

Soft Potatoes and Onions With Mushrooms Thickened With Egg

courtesy of Camorra & Cornish - Movida Rustica

Note: This recipe has been halved and altered slightly to accommodate the availability of ingredients.

Ingredients:
3 oz. olive oil

1 large sweet white onion, cut
   into fine wedges
2 bay leaves
1 ½ medium green peppers,
   seeded and sliced into ½ inch
   strips that are cut in half-lengths.
3 cloves garlic, minced
kosher salt
1 ½ lbs. potatoes, washed, skins
   intact, cut into ½ inch slices
1 c. chicken or vegetable stock
2 oz. shitake mushrooms, sliced ¼ inch thick

2 oz. baby Portobello mushrooms, sliced ¼ inch thick
2 eggs, beaten
2 tbsp. parsley, finely chopped









Making the Patatas Panadera:

Pre-heat oven to 350º F.

Heat half the olive oil in a non-stick pan and sauté the onions, green peppers, bay leaves, and half the garlic for a minute or two.

Add a pinch or two of kosher salt, cover and simmer until the green pepper softens.

Remove from the heat, and place the mix into a casserole pan with the potatoes. Stir to combine.

Pour the stock over the potato casserole and cover tightly with foil or casserole cover.

Bake until the potatoes are almost fork tender.

Meanwhile prepare the mushrooms and eggs.

Wipe out the non-stick pan and re-heat it. Add the other half of the olive oil, the mushrooms, the other half of the garlic, and another pinch of kosher salt.

Sauté until the mushrooms are browned, remove from the heat and cool slightly.

Stir in the beaten eggs and parsley and drizzle over the almost tender potato casserole. Gently, ‘tossle’ the egg mixture down into the casserole without breaking the potatoes.

Return the casserole to the oven and continue baking uncovered for about 10 minutes. Eggs should be set, but still a bit runny and juicy.

Remove from oven and serve warm.