Welcome to the first posting of Beachhutcook! Let’s get to it shall we?
To get the party started or finish your day on the beach with this simple dish made ahead of time and reheated. Serve with Spanish beer straight from the bottle or Rioja. There will be a bottle bank somewhere.
500g white potatoes, peeled and quartered
half a jar of Iberico pork fat or 2 tablespoons of olive oil if that’s your preference.
1 teaspoon of dried oregano
For the tomato sauce:
1 tablespoon olive oil
1 onion, peeled and thinly sliced
2 cloves of garlic, crushed
1 tin tomatoes
2 tablespoons tom puree
pinch of sugar
half a teaspoon of dried oregano
1 teaspoon of marigold bullion powder with about a mugful of water
A good pinch of dried chilli flakes (optional)
Heat a large frying pan to scary hot and add fat/oil, when starting to smoke add potatoes. Cook until starting to brown and keep to tossing in the pan for even cooking without too much browning. This should take around 10 minutes but keep checking until soft.
Meanwhile you can be making the sauce or if you only have one burner, then cook when the potatoes are done and they can simply be reheated without any bother. In a saucepan, heat the oil and fry the onions and garlic on a medium heat for about 10 minutes until starting to colour and soften. Add the rest of the ingredients and cook for a further 20 minutes.
All this can be done ahead of your trip to the beach and reheated when it’s good for you, like I did after a bracing dip in the sea. It worked for me.