Greixonera De Patates Farcides – Potatoes with Meat Filling

Soak the two slices of bread in milk on a deep plate.

Scramble the two eggs in a cup with a fork. Dice the onion, chop the garlic cloves. Peel the potatoes and pre-cook them for about 10 minutes. Then cut in half lengthwise and carefully scoop out both halves (e.g. with a teaspoon). Squeeze out bread slices and stir together with the meat, dried herbs, beaten eggs, half of the parsley (1 tbsp.) and half of the chopped garlic in a baking bowl. Season evenly with cinnamon, pepper and salt. Then brush the outside of the potato halves with lard and fill each cavity with the meat mixture. Before placing the potato halves in a greixonera (shallow clay pot, must be suitable for stove top!), fry until golden brown in a frying pan with olive oil. Set aside greixonera with potato halves. Add the diced onion, the remaining chopped garlic, marjoram as well as the sobrassada (tear into pieces) to the frying pan to the olive oil form and saute briefly. Then add to the potatoes in the clay pot. Add the beef broth and simmer until the potatoes and meat are cooked.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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