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RECIPES
| Calories | 192,4 Kcal |
| Fat | 5,11 g |
| of which saturated fat | 2,01 g |
| Carbohydrates | 7,53 g |
| of which sugar | 1,14 g |
| Proteins | 7,84 g |
| Salt | 0,06 g |
| Calories | 192,4 Kcal |
| Fat | 5,11 g |
| of which saturated fat | 2,01 g |
| Carbohydrates | 7,53 g |
| of which sugar | 1,14 g |
| Proteins | 7,84 g |
| Salt | 0,06 g |
Pre-heat oven to 180ºC. Grease a baking tray with a dash of oil, use parchment paper if you have. Place the onion on top. Then layer potatoes and tomato. In a cup, mix garlic, parsley, and a dash of olive oil. Stir and turn the potatoes occasionally to prevent them from burning. Heat a frying pan without oil to the max. Place meat on it and reduce the heat by half. This is pork, so it can’t remain undercooked. Season with the dressing. Slice meat as horizontally as possible. Pre-heat oven to 180ºC. Grease a baking tray with a dash of oil, use parchment paper if you have. Place the onion on top. Then layer potatoes and tomato. In a cup, mix garlic, parsley, and a dash of olive oil. Stir and turn the potatoes occasionally to prevent them from burning. Heat a frying pan without oil to the max. Place meat on it and reduce the heat by half. This is pork, so it can’t remain undercooked. Season with the dressing. Slice meat as horizontally as possible.Cooking step by step
Mis en place:
Peel and thinly slice potatoes into rondelle using a knife or mandoline.
Slice onion into julienne and the tomato into rondelle.
Chop garlic and parsley. 
The potatoes I:
Pour white wine over it all and season with thyme, salt, and black pepper.
Bake in the middle of the oven. 
The dressing:
Save a bit of parsley to garnish the dish later.
When the potatoes have been baking for about 30 minutes, add half of the dressing over the potatoes. 
The potatoes II:
Pierce the potatoes with a fork, if they are tender they’re ready. (50-60 minutes depending on your oven) Remove from the oven and let them “rest” for 5 minutes before serving. 
The iberian secret:
Wait until the cooking line reaches slightly above halfway up and then flip it. Season with salt and pepper.
When it is done? When the touch on the thicker part is similar to that on the lower part of the thenar eminence. 
Your meal:
Serve with baked potatoes and finish with a sprinkle of chopped parsley. Cooking
step by stepMis en place:
Peel and thinly slice potatoes into rondelle using a knife or mandoline.
Slice onion into julienne and the tomato into rondelle.
Chop garlic and parsley. 
The potatoes I:
Pour white wine over it all and season with thyme, salt, and black pepper.
Bake in the middle of the oven. The dressing:
Save a bit of parsley to garnish the dish later.
When the potatoes have been baking for about 30 minutes, add half of the dressing over the potatoes. The potatoes II:
Pierce the potatoes with a fork, if they are tender they’re ready. (50-60 minutes depending on your oven) Remove from the oven and let them “rest” for 5 minutes before serving. The iberian secret:
Wait until the cooking line reaches slightly above halfway up and then flip it. Season with salt and pepper.
When it is done? When the touch on the thicker part is similar to that on the lower part of the thenar eminence. Your meal:
Serve with baked potatoes and finish with a sprinkle of chopped parsley.
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