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Spanish Bell Pepper Casserole | With Potatoes & Manchego
(0)
50 min
Under an hour
Knuspr-Küche
Ein herrlich aromatischer Auflauf aus der spanischen Landküche: Saftige Paprikastreifen und zarte Kartoffelscheiben schmoren in einer würzigen Tomatensauce mit geräuchertem Paprikapulver und frischem Thymian. Vollendet mit einer knusprig gratinierten Kruste aus würzigem Manchego. Perfekt für ein unkompliziertes, wärmendes Familienessen im Spätsommer.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Peel the potatoes and cut them into approx. 3 mm thin slices. Wash, seed, and cut the red and yellow bell peppers into bite-sized strips. Halve the red onion and cut into fine strips. Peel and finely chop the garlic cloves.
Parboil the potato slices in boiling salted water for about 5 minutes until slightly pliable but still al dente. Then drain and let the steam evaporate briefly.
Cooking & Layering
Heat 2 tbsp olive oil in a large pan. Saute the onions and garlic over medium heat for approx. 2 minutes until translucent. Add the bell pepper strips and fry for approx. 5 minutes until they soften slightly.
Chef's tip
For an even more intense Spanish touch, you can add a few pitted green or black olives to the sauce along with the onions.
The casserole tastes almost better reheated the next day, as the flavours of thyme, bell pepper, and Manchego infuse wonderfully.
Ingredients
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