Composition / ingredients
Step-by-step cooking
Step 1:
How to put out potatoes in a frying pan? Prepare the products. Wash the potatoes and peel them. It is more convenient for me to do this with a special vegetable peeler. But you can also use a small sharp knife. Cut the peeled potatoes into a medium-sized cube. Pour vegetable oil into a frying pan and heat it up. Transfer the potatoes to a frying pan. Reduce the heat to medium.
Step 2:
Peel the onion and finely chop it. Transfer the chopped onion to the pan with the potatoes. If the onion is hard to peel, you can put it in warm water for a few minutes.
Step 3:
Add tomato paste to the potatoes and onions. Season the potatoes with salt and pepper to taste. Tomato paste can be replaced with ketchup with a natural composition (without dyes, flavors and flavor enhancers). You can not add pasta at all by skipping this step.
Step 4:
Add half a cup of room temperature water to the pan and mix the future dish thoroughly. I advise you to use bottled or filtered water.
Step 5:
Add the bay leaf to the pan and simmer the potatoes over low heat for half an hour under a closed lid. If necessary, you can add a little cold water during the cooking process so that the potatoes are stewed, and not fried. For the same reason, potatoes must be stirred periodically.
It is worth serving such a side dish with fervor from the heat to any simple meat dishes: to steamed cutlets, meatballs, meatballs; to baked or fried white fish; to stewed poultry.
And just with a vegetable salad of fresh vegetables with olive oil will be very tasty.
Stewed potatoes can be stored in the refrigerator for up to two days.
I really like the light taste of bay leaf in the dish. Such a homely cozy taste turns out.
Cutting can be done absolutely any, to your taste. I cut potatoes into not very large pieces, as I am for faster cooking. If the pieces are larger, keep in mind that the cooking time may increase slightly.
More important: I cook the potatoes until they are ready, plus a little more, until the edges of each piece become more smooth and smooth. Then the pieces will be in a small amount of thick gravy. It's very tasty!
I wish you a pleasant appetite!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Root vegetables are best washed with a brush or a hard sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
