"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Spanish Potaje Recipe

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This recipe for Spanish Potaje, by , is from 1 part Montana, 1 part Cali, and a dash of Spain, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Berga
Added: Saturday, April 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-3 handfuls of pine nuts
4-5 T. olive oil
3 large red onions*
4 zuccinis*
5 medium-sized potatoes*
1 c. water
1-2 T. salt (handful)
1 T. paprika

*Use equal weight of the 3 main ingredients.
i.e. we often do 2 lbs of each veggie for a large pot of potaje

Directions:
Directions:
*It has much more flavor, or as Dolores would say, "Mucho mas savoroso", if it's made one day before you plan to have it as a meal.

Heat olive oil and add pine nuts. Cook until brown. Add paprida and stir. Quickly add the chopped onions and stir until soft. Add zuccini and potatoes. Mix everything together in a pot over medium heat. Add water and salt. Cover and simmer until vegetables are cooked, but be careful of burning.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
When I was living in Spain, Kasey and I always got so excited when we saw the pot of potaje in the fridge before we went to class. It was by far our favorite meal cooked by our adorable host-mom Dolores during our 3-month stay in Barcelona.

 

 

 

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