Chorrellana – Bolivian Onion – Tomato – Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 medium onion (s) (yellow if possible)
- 3 tomato (s)
- salt and pepper
- Chili powder, very hot (Aji) or very hot paprika powder
- oil
Print Recipe
Pin Recipe Instructions
- Halve the tomatoes first, then cut into very narrow crescent-shaped strips. Peel the onions, also cut in half and cut into very narrow half rings (no cubes!)
- Heat the oil in a pan and briefly sear the onions. Then dust with salt, pepper and Ají or hot paprika (either rose paprika or a mixture of noble sweet and chilli) and put the stove on the lowest flame. Pour enough water into the pan to just cover the bottom.
- Fry the onions very slowly, stirring occasionally if necessary. You shouldn`t bake on. When the onions are soft, add the tomatoes and continue frying slowly. The tomato juice should come out and the dish should have a slightly saucy consistency. Season again to taste.
- This is enough as a side dish to rice, in larger quantities also as a main course.
- For meat lovers: Sear the turkey, beef or pork strips well before the onions. Then continue with the onions as described above, the meat can remain in the pan.
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