Fry up, that mishmash hash of leftover veg, potatoes and sometimes meat (or fish), is one of my favourite meals. It also makes great kids’ food as you can pack in veg and nutrients while disguising all goodness in the joy of garlic and carmelized potato.
When we were on vacation in Mallorca I stumbled upon a great island version of fry up – Frits Mallorqui.
The other night, inspired to find something that would accompany the slightly bland chicken breast on hand, I decided to recreate my own version of Frits Mallorqui.
I raided some red and yellow pepper and relieved the fridge of its thankless task of prolonging the life of some tasteless store-bought tomatoes that had been put in there in the first place for just this type of mission.
I diced an onion, thinly sliced three cloves of garlic and diced the red and yellow pepper.
Next I took some baby new potatoes, thinly sliced them and started sauteeing them over a medium high heat in a non-stick skillet with olive oil. Turning them constantly I keep the heat up until they had turned translucent and then I added the onion, garlic and peppers.
Then I turned the heat down to medium-low, added a dollop of butter to emulsify the potatoes mixture and salt, pepper and some red pepper flakes for good measure.
After another 10-15 minutes cooking, I added the tomatoes (which I’d peeled and chopped into quarters) into the mix for the final five minutes.
With some wilted spinach as green sustenance, my Mallorcan fry up provided the perfect thrown-together , colouful and tasty accompaniment to that bland chicken breast.