Danielle Derek And Carmella Bing

gluten and lactose: Gulas With Potatoes

Although it may not seem so, this is a dish sencillito you do a bit of anything that happens is we need to do 2 things separately and then joining them. To qu eno has trouble I put the ingredients and the preparation of each part separately and in the order that I find it quicker and more convenient. Yes, I must admit I usually do two things almost at once and even be doing this in the kitchen while I have something in the oven and finish making a soup. As it enters one in the kitchen, does several things right? :)

Gulas With Potatoes (4 servings)

* potatoes Ingredients:

• 6 medium potatoes (cut into slices about 2 cm).
• 1 onion (cut into strips).
• 3 tablespoons oil olive.
• Water.
• 1 teaspoon sugar. Salt
  
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* Development of potatoes: We

in a skillet 3 tablespoons olive acit and soften the onion.
When ready, add a teaspoon of sugar to caramelize and then we take the potatoes and let the fire. We will occasionally moving them to stay or not fried or cooked. What we want is more or less a style as we are when omelette.
A little before they are made, the sprinkle with a tablespoon of water, add salt to taste and cover our recent minutes.

* Ingredients for Gulas.

• 2 cloves of garlic.
• 1 tablespoon olive oil.
• 1 chili (or half or not if you is very strong)
• 1 package of Gluten Pescanova Anguriñas.
  

* Preparation of the guides and union of two parts:

In another pan add one tablespoon of oil, a couple of cloves of garlic chopped very finite, a touch of chilli and when the garlic is gold, cast the guides and we usually do.
When almost done, dump the contents over potatoes (we left plugged into the other pan to no cooling) and give the final heater.

We serve well, or anyone, fry an egg for each person and place on top of everything else. Either a large tray or plate of each person.

Personally I think this dish is best if we do it in an earthenware pot but tastes, colors.

meal!.