The potatoes, broad beans, and Tropea onion is a recipe I immediately wanted to prepare after enjoying it as an appetizer at a farmhouse.
I love simple recipes with rustic flavors made with the season’s fresh produce, and potatoes, broad beans and Tropea onion is one of them.
The potatoes, broad beans, and Tropea onion can be enjoyed as a side dish to your meat or fish dishes, but they are also excellent as a portion of appetizer alongside many other delicacies, just as I enjoyed them.
Perfect even on their own for a not too demanding dinner, perhaps in a nice homemade ciabatta bread and a good glass of red wine.
They are simple and quick to prepare, and at the end of cooking, the aroma of onion and oregano will entice you to take a first taste! If I’ve piqued your curiosity, all that’s left is to prepare them.
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.3 lbs of cleaned potatoes
- 5.3 oz of shelled broad beans
- 1 fresh Tropea onion
- to taste of salt
- to taste of oregano
- to taste of EVO oil
Steps
Start by shelling the broad beans you need, remove the small ends, leaving the skin that covers the beans.
Slice the Tropea onion, trying to separate the rings as much as possible.
Peel, wash the potatoes, dry them, and then cut them into thin slices.
In a pan, pour some EVO oil and add the potatoes, combine the other ingredients: onion and broad beans.
Mix the ingredients and fry, season with salt, and cook until they seem done, a few minutes before the end of cooking, add the oregano.
The potatoes, broad beans, and Tropea onion is an economical dish with few ingredients and spices that make it enjoyable to the palate, simplicity always wins in taste!
