→ Is it possible to cook potatoes with tomatoes? Fried potatoes with tomatoes and onions. Cooking potatoes and tomatoes in Spanish

Is it possible to cook potatoes with tomatoes? Fried potatoes with tomatoes and onions. Cooking potatoes and tomatoes in Spanish

In Spain there are many recipes for potato and tomato dishes. After all, the Spaniards were the first to introduce into their national cuisine These are new vegetables for Europeans. I have selected the easiest method of preparation and one that suits the taste (usually the Spaniards make this dish very spicy) recipe for fried potatoes with tomatoes.

Ingredients for Spanish Potatoes and Tomatoes:

3-4 potatoes
3-4 tomatoes
1 onion
1-2 cloves of garlic
1-2 pinches of hot red pepper
3-4 tbsp. spoons of vegetable oil
Salt to taste

Also in original recipe it was indicated that it was necessary to cook in a thick cast-iron frying pan. I fell for this bike and pulled out a rarely used, old big cast iron frying pan. As it turned out, it was in vain that these antiques do not provide any advantages over modern non-stick frying pans. So if you cook according to my recipe, use any deep enough frying pan, preferably with a non-stick coating.

Cooking potatoes and tomatoes in Spanish:

Peel the potatoes, cut them into fairly large pieces, put them in a frying pan, fill them halfway with water, put them on the stove,

Bring to a boil over high heat, switch to medium, close with a lid and cook (depending on how crispy it is) for 10-15 minutes.

After this time, without turning off the burners, completely drain the water and add it to the pan. vegetable oil, quartered onion rings,

and fry over high heat for 5 minutes, stirring frequently. While the potatoes are frying, chop the tomatoes and chop the garlic. Add chopped tomatoes and half of finely chopped garlic,

Salt, pepper, mix, close the lid and simmer over low heat until tender, this is another fifteen minutes. A minute before readiness, add the remaining half of the finely chopped garlic. Well, all the Spanish-style potatoes and tomatoes are ready. All that remains is to sprinkle it with herbs and you can serve.

This version of Spanish potatoes turned out quite tasty. If you're tired of regular dishes from potatoes, this recipe is just what you need. If you like it spicy and spicy, you can add half a teaspoon of cumin seeds along with the tomatoes, increase the amount of hot red pepper to 0.5-1 teaspoon, and also, a minute before the end of cooking, add one tablespoon of finely chopped cilantro.

There are a lot of options for preparing potatoes. For lovers fried potatoes This recipe will not be a discovery. There is nothing easier than frying potatoes and tomatoes and thus creating a quick dinner.

The final result and appearance of this dish will depend on the type of your potatoes: softer, more boiled, or dense and retaining their shape.

To prepare fried potatoes with tomatoes, we will take the simplest and most budget-friendly products.

Peel the potatoes and cut them as desired. I like to cut into strips.

Heat vegetable oil in a frying pan or saucepan and add chopped potatoes into it. Fry for 5 minutes over high heat, stirring a couple of times. If you like, you can add a tablespoon soy sauce, then the potatoes will quickly brown and acquire a characteristic smell. I add it often.

Cut onions and tomatoes into half rings or quarter rings. You can remove the skin of the tomato. I peeled it slightly, like an apple.

First add to the pan onion. Fry the onion until soft.

Then it's the turn of tomatoes. They are added when the potatoes have already acquired the desired brownness and softness. Since it has long been known that any acid makes potatoes hard. Salt to taste and sprinkle with any spices.

Fried potatoes ready with tomatoes.

Serve the dish as a side dish for meat or fish. Vary the taste with salads and marinades.

Potatoes with tomatoes in the oven- it is amazing tasty dish, which simply has no equal: it is simple to prepare, and its taste will surprise even a true gourmet. And, by the way, British scientists, as always, have found a solution to the problem of all gardeners who have small plots, but want to grow everything on them: potatoes and tomatoes. Their plant is called TomTato, and is a 2 in 1, and does not contain genetically modified components.

So, this is an amazing plant, the top of which produces tomatoes, and if you dig the roots, you will also get root vegetables. Scientists have been working on this hybrid for 15 years, but their symbiosis is due to the similarity that is quite natural, because both vegetables belong to the nightshade family.

But even if you are not yet growing this amazing hybrid on your plot, this is not a reason to refuse the most nutritious dish on dining table – recipe “Potatoes with tomatoes” you will definitely need it. Foods can be boiled, stewed, fried, baked and cooked in a slow cooker or pressure cooker.

Recipe: potatoes with tomatoes

Potatoes with tomatoes and mushrooms stewed is a dish that can be included in a Lenten or vegetarian menu, or served as a side dish. You will need 200 g of potatoes (three large root vegetables), 200 g of shredded cabbage (with a head of cabbage this is about 300 g), 200 g of tomatoes (it is advisable to take large fleshy fruits), champignons, oil for frying, salt and black pepper to taste.

The potatoes must be thoroughly washed to remove any remaining soil, peeled and cut into thin cubes, first cut into four pieces, then crosswise again. Salt the pieces and place in a heated frying pan with hot vegetable oil. Cover with a lid and cook over low heat.

The cabbage should be chopped thinly, as for vegetable salad, add a little salt and place in a frying pan (it should be deep) on top of the potato layer. Cover the top with a lid and cook for about 15 minutes. At this time, prepare the tomatoes: cut the fruits in half and grate them on a fine grater to make a puree and keep the peel in your hands (you can throw it away). The puree can be prepared in another way: pour boiling water over the tomatoes, remove the peel and grind through a meat grinder or in a blender.

Pour the tomato into the pan, cover with a lid and cook for another eight minutes, then you can open the lid and cook until the main liquid has evaporated.

You can’t ignore the recipe intended for the slow cooker, because it is in this miracle saucepan that we most often stew vegetables. Again, we will need 200 g each of cabbage, tomatoes and peeled potatoes, sunflower oil for frying and spices to taste.


Compared to cooking in a frying pan, cooking is faster and easier; there is no need to constantly look under the lid and stir, trying to prevent vegetables from flying over the sides of the pan. You can also add zucchini and eggplant, a vegetable (Mexican frozen) mixture, and a few florets of broccoli or cauliflower. The real decoration of the dish will be the heads of Brussels sprouts.

So, we have decided on the ingredients, now we need to tell you how to stew vegetables in a slow cooker. First you need to pour sunflower oil into a bowl, place pieces of tomatoes (they must first be peeled), shredded cabbage, salt, but do not stir.

Potatoes can be cut into arbitrary pieces, preferably small and equal in size, so that they are evenly stewed. The potato layer will be on top of the other vegetables.

On the multicooker you need to set the “Baking” mode, cook for 20 minutes, then open the lid and mix everything. Continue cooking on the “Baking” mode for another 10 minutes. Season the finished dish with pepper to taste and serve, sprinkled with herbs.


Potatoes with tomatoes in the oven

Potatoes baked with tomatoes and onions - this is a hearty side dish for fish or meat dish, it can also be served as independent dish With garlic sauce or sour cream.

Our form is 25 by 18, the number of ingredients is calculated for it: 600 g of root vegetables, 300 g of tomatoes, three cloves of garlic, two medium onions, three tablespoons of vegetable oil, basil, parsley, dill (you can take a mixture of Provençal herbs), pepper ground, coarse salt.

Wash the potatoes, peel, rinse, then cut into thin slices. Peel the onions, cut into four parts and chop finely. Also chop the peeled garlic with a knife. If you took fresh greens, you need to wash them and then chop them. Place potato pieces, onions, herbs and garlic in a deep bowl. Sprinkle with coarse salt, freshly ground pepper, and add vegetable oil. Mix all ingredients.

Leave the food and start preparing the tomatoes: they also need to be washed, placed on a towel to remove excess moisture, then cut into rings (if the fruits are large, into half rings).

Now you need to prepare a baking dish - put half the total volume of potatoes on the bottom, then tomatoes, salt them and pepper just a little, then add the remaining potatoes. Distribute the slices evenly over the surface.

Preheat the oven to 180 degrees, place the pan and cook for an hour until the potatoes become soft. When there are about 15 minutes until the end of cooking, you need to cover the pan with foil, otherwise the vegetables will turn out very dry. When serving, sprinkle with fresh herbs.


Potatoes with minced meat and tomatoes- it's the same delicious casserole, just don’t forget that the minced meat must first be fried in a frying pan, and if it is dry, then add ground lard.

Potatoes baked with tomatoes

Maybe, French potatoes with tomatoes will not be a culinary innovation for you, but you definitely haven’t tried potato pizza. To prepare it you need to take 600 g of peeled potatoes, a tablespoon of sour cream, one egg, chopped dill, two tablespoons of vegetable oil. The dough will be prepared from these ingredients, and as a filling we will take 200 g of meat or sausage, two tomatoes, 300 g grated cheese, two tablespoons of tomato paste, spices to taste, you can also add mushrooms, olives and other “pizza” ingredients.

Potato pizza, of course, is more like a potato pancake or casserole, but since there is a filling on top, covered cheese crust, then we will call the dish exactly that. First you need to do the “dough” - it will be grated potatoes, you can grate it on a coarse or fine grater, or you can pass it through a special attachment in a food processor. Beat an egg into the potato mixture, add sour cream, fresh dill, dried garlic, salt and ground black pepper. Mix the dough.


Grease the pan with vegetable oil, not forgetting the sides. Place a layer of potatoes and press down. Fry over medium heat for 15 minutes, then turn it over. You need to turn it over very carefully. Grease the top of the crust tomato paste, put a little grated cheese. Then you need to add the filling: pieces of meat or sausage, mushrooms, tomatoes, olives. Sprinkle generously with grated cheese on top and sprinkle with pepper.

Cover the pan with a lid and fry the pizza for 25 minutes over low heat (not minimum). If you notice excess moisture around the edges, open the lid and cook until it evaporates.

Potatoes with tomatoes and cheese

Chicken with potatoes and tomatoes- three simple ingredients which allow you to prepare the most delicious family dinner. You don’t need any special culinary skills; there’s no need to walk around the market or shops for a long time in search of delicious products. These are simple and affordable products: four chicken thighs, a kilo of potatoes, one onion, three tomatoes, 100 g of cheese, optional herbs, spices, salt to taste, two tablespoons of sunflower oil.

First you need to preheat the oven: up to 180 degrees. Cut the onion into cubes. Mix the butter in a bowl, tomato puree, onion and crushed garlic, pepper, salt. Place the chicken slices in this sauce and leave to marinate for 15 minutes.


Place the chicken, potatoes mixed with marinade in the middle of the baking sheet, and spread around the edges. Sprinkle grated hard cheese on top of the food. The last layer is tomato slices. Bake for 40 minutes. Meat and potatoes with tomatoes and cheese will turn out juicy and very appetizing, such a dish can be served even on festive table. But not only meat goes well with these products, but also fish, so you can cook it.

French potatoes with tomatoes

The French are very good at delicious recipes, and even from such simple vegetables they managed to come up with an incredible idea delicate dish. You will need 800 g of root vegetables, half a kilo of tomatoes, two cloves of garlic, 125 ml of sour cream, 150 g of mozzarella, five spoons of milk, 100 g of grated Parmesan, salt and pepper to taste.


Potatoes should be boiled in their skins for half an hour. Drain, let cool, peel and cut into slices. Preheat the oven to 220 degrees. Cut the tomatoes into slices. Peel the garlic and finely chop it with a knife (do not crush). Cut the mozzarella into cubes. Place in the mold, following the sequence: potatoes, then tomatoes, pepper and salt to taste. Mix sour cream with milk and pour the sauce on top of the vegetables. Add mozzarella cubes and garlic. Sprinkle with Parmesan.

We must not forget about soups, because no recipe is complete without a combination - potatoes and tomatoes, for example, you can try.

Time passed, and this vegetable became simply indispensable for Europeans - they began to call it “second bread.” Try 10 simple and delicious recipes from potatoes for every day

Potato balls for breakfast

We take: 4 boiled potatoes, 100 g hard cheese, 150 ham (or sausage), 2 raw eggs, 1 tablespoon flour, vegetable oil for frying, green onions, salt, pepper to taste.

Cooking: three potatoes, cheese and sausage on a grater. Add eggs, green onions, pepper and salt. Add flour and mix everything well. Dip in flour, form into balls and fry in a frying pan in vegetable oil. Serve hot, topped with sour cream.

Baked Potato

We take: potatoes, spices to your taste, a little vegetable oil, salt to taste.

Cooking: Peel and cut the potatoes into slices, boil in water for 5 - 7 minutes, sprinkle with oil and bake in a preheated oven until golden brown. The new potatoes will be ready in about 15 minutes. small potatoes You can bake the whole thing. If you want the spices to be evenly distributed, place the potatoes, spices and oil in a plastic bag, press it on top with your hand and shake everything well.


Potatoes "Dauphine"

We take: 9 medium potatoes, 9 teaspoons butter, 9 slices of cheese (Dutch or Gouda), salt and ground pepper to taste.

Cooking: Peel the potatoes by cutting off a small piece from one edge so that you can stand them vertically. We make cuts along the entire length of the potatoes with a knife, as if you were cutting for French fries, but not cutting to the edge of approximately 1 cm. Salt, pepper, put 1 teaspoon of oil inside each potato, if desired, you can put a little garlic in the cuts. Place the potatoes in a high-rimmed baking dish. Place a slice of cheese on top of each potato. Bake in an oven preheated to 180 degrees for about 45 - 50 minutes (until done). We eat it hot on the table, sprinkled with herbs.


We take: potatoes, bacon, cheese, garlic clove, salt, pepper to taste.

Cooking: We choose potatoes that are not very large, elongated in shape. We make cuts all over the potatoes, not cutting all the way through. Lightly coat with salt. Insert a slice of bacon and cheese into each cut of the potato, alternating them. Pepper on top, wrap in foil (put a clove of garlic in the foil). Place in the oven for 40 - 45 minutes.


Homemade roast with potatoes

We take: 0.5 kg chicken meat, 5 - 6 potatoes, 1 onion, 1 small carrot, 2 tablespoons of flour, salt and pepper to taste, vegetable oil for frying.

Cooking: cut the onion into half rings, grate the carrots on a coarse grater, fry them until golden brown. Cut the chicken into medium pieces and fry with onions and carrots until almost done. Cut the potatoes into large cubes or rings. Add 2 tablespoons of flour to the potatoes and mix. Add potatoes to the meat. Fill the roast with water until it covers the potatoes. Salt and pepper. Simmer under the lid until the potatoes are ready.


Potatoes baked with tomatoes and cheese

We take: 0.5 kg of potatoes, 200 g of hard cheese, 350 g of tomatoes, salt to taste.

Cooking: Peel the potatoes, boil in salted water until tender (about 20 minutes after boiling). Let cool. If the tomatoes are small, cut them into circles, if large, into half circles. Cut the cheese into slices. Cut the potatoes lengthwise into two parts and place them in a greased baking dish. Place cheese and tomatoes on potatoes. Place in an oven preheated to 180 degrees. Bake for 20 - 25 minutes.


Potatoes with curd cream

We take: 1 kg of potatoes, 200 g of cottage cheese, 2 tablespoons of sour cream, 2 cloves of garlic, herbs, salt, pepper to taste.

Cooking: Peel the potatoes and boil them in salted water until tender. Finely chop the greens. Mix cottage cheese and sour cream. Add greens and garlic squeezed through a garlic press to the cottage cheese, mix, add salt and pepper. Cut the hot potatoes lengthwise into two parts. Spread the curd mixture onto the potatoes. When serving, sprinkle with herbs.


Potatoes fried with mushrooms

We take: 1 kg of potatoes, 500 g of mushrooms, 300 g of onions, vegetable oil, herbs, salt to taste.

Cooking: Finely chop the onion, cut the mushrooms into small pieces, cut the potatoes into cubes. Fry the onion in vegetable oil, add mushrooms, fry for 5 - 6 minutes. Add potatoes and fry until tender (about 20 - 25 minutes). Salt to taste. When serving, sprinkle with herbs.


Potatoes baked with quail eggs

We take: 5 medium potato tubers, 10 quail eggs (small ones can be used chicken eggs), 50 g cheese, salt and pepper to taste.

Cooking: Boil the potatoes (without peeling) in salted water and peel. We cut it into two parts, cut off a little from the bottom so that the potatoes can be placed. Using a teaspoon, make a hole in the potato. Break it up and pour it into the hole in the potato. quail egg. Place the potatoes in a baking dish. Salt and pepper. Grate the cheese on a fine grater. Sprinkle potatoes with cheese. Bake in the oven at 180 degrees until golden brown (about 30 minutes).


Potatoes with tomatoes are one of the most popular combinations in the post-Soviet space. By adding cheese, meat (fillet or minced meat) and other vegetables you can get different recipes. We will look at the 3 most successful options for baking in the oven: regular (classic), French and with simple meat.

You need fresh, ripe tomatoes with dense flesh that does not fall apart when cut, otherwise the appearance of the dishes will be ruined.

Classic potatoes with tomatoes and cheese

Fragrant, moderately spicy and juicy potatoes, baked in layers with cheese and tomatoes. Cooking time – 1 hour 10 minutes.

Ingredients for 8 servings:

  • potatoes – 1 kg;
  • tomatoes – 0.5 kg;
  • hard cheese – 200 grams;
  • vegetable oil - 3 tablespoons and for greasing the mold;
  • garlic – 5 cloves;
  • dill – 1 bunch;
  • salt, ground black pepper - to taste.

Recipe

1. Cut peeled and washed potatoes into thin slices of equal thickness.

2. Grease a baking dish with vegetable oil. Place half of the potatoes in an even layer on the bottom.

3. Cut the tomatoes into thin slices. Place half the tomatoes on top of the potatoes. Grate the cheese on the finest grater.

4. Prepare the dressing: squeeze the garlic into the vegetable oil, add salt and stir. Add chopped dill. Mix again.

5. Pour evenly with half oil filling potatoes with tomatoes. Spice up. Place a third of the cheese on top.

6. Add the remaining potatoes in a layer on top of the cheese, then the tomatoes, dressing, a little pepper and all the cheese.

7. Cover the pan with foil. Bake the potatoes with tomatoes and cheese in the oven for 40 minutes at 180°C, then remove the foil and put in the oven for another 15 minutes until a beautiful golden crust appears.

8. Cool the finished dish slightly, cut into portions and serve warm.

French-style potatoes and tomatoes

Lovers of baked meat and potatoes will like it. Instead of fillet, you can use any chopped meat or chicken liver. Cooking time – 70-80 minutes.

Ingredients:

  • potatoes – 10-12 pieces (medium);
  • chicken fillet– 400 grams;
  • tomatoes – 3 pieces (large);
  • onions – 3 pieces (medium);
  • hard cheese – 250 grams;
  • mayonnaise - for dressing (to taste);
  • butter - for greasing the mold;

Recipe

1. Chop the peeled and washed potatoes into slices, chop the onion into rings.

2. Cut the fillet into medium-thick pieces and beat lightly.

3. Cut the tomatoes into rings and grate the cheese on a coarse grater.

4. Grease the baking dish with butter.

5. Lay out all the ingredients in even layers in the following order:

  • first: potatoes, pepper, salt, other spices;
  • second: onion and mayonnaise;
  • third: chicken fillet, salt, pepper, spices;
  • fourth: tomatoes, salt, mayonnaise;
  • fifth: grated cheese.

6. Place the workpiece in the oven. Bake potatoes and tomatoes in French for 45-50 minutes at a temperature of 180-200 °C, then cut and serve.

Potatoes with tomatoes, meat and cheese

A simple recipe for the original and hearty snack for any occasion. Great balance of potatoes, tomatoes and meat. Cooking time – 60-75 minutes.

Ingredients:

  • potatoes - 2 small tubers;
  • tomato – 1 piece (large);
  • pork fillet – 200 grams;
  • onions – 1 piece (medium);
  • hard cheese – 70 grams;
  • mayonnaise (sour cream) – 2 tablespoons;
  • salt, pepper, spices - to taste.

Recipe

1. Cut the meat into cubes, potatoes and tomatoes into thin slices. Chop the onion into half rings and grate the cheese on a coarse grater.

2. Grease the bottom of the baking dish with mayonnaise (you can cover it with foil first).

3. Place meat on the bottom layer. Salt, add onions and potatoes, salt again, then add cheese and tomatoes, add pepper and spices, then grease with mayonnaise or sour cream.

4. Preheat the oven to 180°C. Bake potatoes with tomatoes, meat and cheese for 40-50 minutes until cooked.

 

 
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