Today I wanted to cook a dish my grandmother made: Stewed potatoes with peas. I prepared it with Mycook and it came out as I remember the original recipe.
My grandmother, who was a great cook, sometimes made them with peas, and in others with artichokes, and sometimes she would throw the poached egg into the caldito, as I did, and others cooked them and threw them matches afterwards. Whether in one way or another, these stewed potatoes despite their simplicity, are a delicious dish with which we recover the traditional cuisine of our grandmothers, but adapted to Mycook without losing a bit of flavor.
On the other hand, as you will see it does not carry chorizo or meat, making it much lighter and healthyable.I hope you like it!
Today:Traditional cuisine.
- 3 eggs
- 100 g onion
- 50 g red pepper
- 50 g olive oil
- ½ teaspoon thyme
- 500 g potatoes peeled and cut into pieces
- Salt to taste
- Saffron strands or dye (optional)
- 700 g water
- 500 g of fresh or frozen peas
- First we heat the oil for 1 minute,120 degrees, speed 1.
- Then we pour into the jar the onion cut into quarters, garlic, thyme and pepper, and schedule 4 minutes,120 degrees, speed 1.
- Then we put the butterfly and pour into the jar the potatoes cut to chunks, water, salt or vegetable broth and dye and program 25 minutes, 100 degrees, speed 2.
- Then we pour the peas and schedule 5 minutes,120 degrees, speed 2.
- Finally, check that the potatoes are at their point.Serve by laying on top the hard-boiled eggs that we will have previously boiled or dump into a casserole and throw a few eggs over low heat until they are curdled.
- To finish, plate by laying the egg on top