Frito Mallorquin is an extremely delicious fried meat and vegetable dish that is enjoyed widely by the local in Majorca. You can order this traditional Mallorcan dish in many Spanish Restaurants all over the island and is often seen in Spanish buffets.
My friend Juan gave me his family Frito Mallorquin Recipe that I find quite easy to make …
… with excellent results every time. Thanks Juan!
|1||Medium Piece of Lamb|
|1 Cup||Fresh Peas|
|1/2 Cup||Olive Oil|
Cut the lamb pieces and lambs liver into small bite size pieces.
Peel the potatoes and cut them into small bite size squares.
Peel and chop the onions into small pieces.
Wash the red peppers, remove the seeds and slice into small bite size squares.
Strip back the pea pods and place the peas into a cup. Alternatively frozen peas can be used, but you will need to add these to the recipe at the very end to avoid “mushy peas”.
Wash, peel and chop the fennel. It’s the fennel that really makes this dish and gives it a lovely taste.
Peel outer leaves of the artichokes. Cut the hearts of the artichokes into 6 to 8 pieces, depending on how large they are.
In a large and deep frying pan, fry the potatoes and the whole pieces of garlic until slightly golden in colour. Drain the oil from the potatoes and garlic and set aside in a cool place.
Fry the lamb gently for approximately 20 minutes in the same oil with bay leaf and salt.
In another frying pan, heat 5 spoonfuls of oil and add onions until they become clear add the vegetables and fry for about 15 minutes constantly stirring.
Place all of the fried ingredients in a large saucepan and simmer for 10 minutes, stirring very carefully. Serve hot and enjoy!
As an alternative to lamb and lambs liver you can also make this dish with beef and calves liver. Either way, this very tasty Frito Mallorquin dish is sure to please all.