Start with raw slices and turn them sparingly: some contact between the potatoes is part of the dish.
Make ahead Slice and cook the potatoes close to serving. The soft centers and freshly browned surfaces are best straight from the skillet.
Patate ’mpacchiuse with Tropea onion
Prep 15 min · Cook 45 min · Serves 4 · Difficulty Easy
Method
Cut the peeled potatoes into rounds about 3 mm thick. Halve the peeled onions and slice them slightly thinner than 5 mm. Keep the potato rounds broad and even.Cut the peeled potatoes into rounds about 3 mm thick. Halve the peeled onions and slice them slightly thinner than ¼ in. Keep the potato rounds broad and even.
Warm the oil in the skillet over medium heat for about 2 minutes. Add the potatoes in overlapping layers and sprinkle with the salt. Fit the lid and cook for 8 minutes without stirring or moving the pan.Warm the oil in the skillet over medium heat for about 2 minutes. Add the potatoes in overlapping layers and sprinkle with the salt. Fit the lid and cook for 8 minutes without stirring or moving the pan.
Lift the lid, spread the onion over the potatoes and cover again. Cook for 20 minutes, shaking the pan gently from time to time to loosen the bottom without breaking up the slices.Lift the lid, spread the onion over the potatoes and cover again. Cook for 20 minutes, shaking the pan gently from time to time to loosen the bottom without breaking up the slices.
Remove the lid and cook over medium heat for about 15 minutes. Turn broad sections only a couple of times with the spatula. The slices should be tender, lightly joined together and golden where they touch the pan. If they darken before becoming tender, lower the heat. Lift onto a serving plate and serve hot.Remove the lid and cook over medium heat for about 15 minutes. Turn broad sections only a couple of times with the spatula. The slices should be tender, lightly joined together and golden where they touch the pan. If they darken before becoming tender, lower the heat. Lift onto a serving plate and serve hot.
