Spanish Fricco a la Margit
1 kg chopped
2 kg of potatoes
1 tbsp sunflower oil (or olive oil)
5 onions
1 to 2 bags of H-cream
salt pepper
spice broth
Fry chopped or mett with the diced onions and the oil. Deglaze with water and fill up.
Peel potatoes, wash, process into pens and fill in, adding layer by layer to the chopped and onions. Season with spice stock, pepper and salt and simmer to taste.
A tempo pot is very suitable for processing. When all is done, the cream can be added.
When serving gherkins are delicious as a side dish.
