Italian
Patate 'Mpacchiuse
by Casa Pappagallo · 705K subscribers on YouTube
A traditional Calabrian potato dish with spring onions, cooked slowly to create a crispy crust and creamy interior.
- Difficulty
- medium
Ingredients
4 items- PotatoesAbout 2-3 mm thickness
- Cipollotti di TropeaCan substitute with Tropea onion; green part optional
- Olive OilExtra virgin olive oil recommended
- SaltTo taste
Method
- Peel the potatoes and slice them about 2-3 mm thick.
- Add a drizzle of oil to a non-stick pan and heat it up.
- Add the potatoes to the hot pan, covering the bottom, and cook on the lowest heat for 8-10 minutes.
- Prepare the Tropea spring onions (or Tropea onions), slicing them thinly (including the green part, optional).
- After 8 minutes, season the potatoes with salt, spread the onions on top, add a pinch of salt, cover, and cook on medium-low heat for 20 minutes, shaking the pan occasionally.
- After 20 minutes, continue cooking on the lowest heat for another 15 minutes, continuing to shake the pan.
- After 15 minutes, turn the potatoes and break them slightly to create a crust, or leave them whole for a frittata-like presentation.
- Cook for another 5 minutes on low heat for extra crispiness.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
