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Scallop Potatoes Recipe

A Healthy, Quick and Easy Mediterranean Scallop Potatoes Recipe

A Quick- Healthy - Scallop Potatoes Recipe

We took our inspiration for this scallop potatoes recipe from Patatas a lo Pobre - the Andalucian peasant dish found everywhere around where we live in the south of Spain. Many versions are too oily for modern tastes and leave a lot to be desired lookswise, so we have developed our own twist on the classic - it's absolutely delicious and really simple to make. This great potato dish is a perfect accompanyment for all sorts of Mediterranean food - grills, roasts and frys.
It's special on its own too and ideal for vegetatians.

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Mediterranean Diet Scallop Potatoes Recipe

Scallop Potatoes Recipe Ingredients for Four People

2.2lb/1K. of potatoes cut in fine scallops.
2 Medium onions - finely sliced.
4 Cloves of garlic finely sliced.
4 tbls. of extra virgin olive oil.
1-1/2 cups about 500ml. of vegetable stock (or use a cube).
2 tsps. of dried thyme
Salt and freshly ground black pepper.
A 10"/25cm. earthenware casserole or simular sort of baker.

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Method

OK - this is really easy.
Take one 10"/25cm earthenware casserole or baker.
Pour in a little olive oil and spread evenly with some kitchen paper.
Place a layer of potato on the bottom.
Then onion garlic, thyme and a little salt.
Drizzle with oil.
Repeat until all the potatoes are used.
Pour in stock until the mixture is just covered.
Season with salt, pepper and the rest of the thyme and sprinkle with oil.
Now bake in a medium hot oven 400ºf./200ºc. for forty minute - covered with kitchen foil.
Remove the foil and cook uncovered for a further fifteen minutes - until golden brown on top