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When we British talk of a fry-up we think of bacon, sausages, eggs, fried bread, etc. A Spaniard who orders a fritura expects to get a selection of fried fish, eg fritura malaguena.
How about this as a fry-up? Paul Whitelock put together all the vegetables he’d collected from his huerta in the last couple of days and made this:
Fuente de la Higuera Fry-Up
Ingredients
Fresh Mediterranean vegetables – use whatever you’ve got or buy what you need from a good supermarket. I used tomato, onions, courgettes, aubergines (two colours), a red pepper, a handful of small green peppers and a few potatoes. Plus garlic, of course.
Method 1 – Baked in the oven
- Cut the vegetables into medium-sized chunks.
- Pre-heat the oven to 180C
- Oil a baking tray with olive/coconut/almond oil and coat the vegetable chunks well by rolling them around with your fingers.
- When the oven reaches temperature place the baking tray in the middle of the oven.
- Bake for 20 minutes or until the veg chunks begin to turn golden brown.
- Serve as it is or with rice or pasta.
Method 2 – Fried
- Slice or dice the vegetables as you prefer.
- Heat 2 tablespoonfuls of olive/coconut/almond oil in a large frying pan.
- Add the prepared veg and fry, turning/tossing continually.
- Serve as above with rice or pasta.
What to drink?
A nice glass or two of sidra from Asturias, NOT Ladrón de Manzanas or La Prohibida – they’re too sweet (and too expensive!) is a delicious and refreshing drink to accompany this dish.
Note: Paul called his experimental dish Fuente de la Higuera Fry-Up because he lives in Fuente de la Higuera, a pedanía just outside Ronda. He also liked the alliteration of the letter ‘F’.
