Ingredients (for 2)
salt and black pepper
olive oil for frying
- Peel and slice potatoes and onions. I wash potatoes after slicing. Heat up olive oil and fry potatoes and onions on medium-high heat, till cooked and start caramelising. Drain in a colander, reserving the oil for another dish.
- Shred the cabbage on chiffonade (about half-inch wide) and blanch in boiling salted water for 3-4 minutes, then refresh in cold water.
- In a bowl mix potatoes, onions and cabbage. Season with salt and pepper. Then shape the mixture into a round shape and reheat in the oven or a frying pan.
- Serve with a fried egg and jamon iberico. Enjoy!