This dish is delicious potatoes as an accompaniment to any meat or any fish.
- Patates (one per person)
- Onion (average per person)
- White wine or broth
Peel the potatoes and cut them as you want. Peel the onion and cut into strips.
In a caçola roasting, put a layer of potatoes, a layer of onions, a layer of potatoes, a layer of onion. We salt, pepper and so it espolvoregem with parsley.
We cover potatoes with broth or white wine and cook over low heat for about half an hour. After the half hour, turn up the heat and we fry the potatoes and onion. We must ensure that we do not run out half as juice stick. If you see the broth, adding water we can go until we see that the potatoes are cooked.
We must look not much remaining casserole, potatoes because they break easily.
Before serving, you add a few drops of vinegar over the potatoes.