Spanish pan with diced ham and baked potatoes

Ingredients for Spanish pan with diced ham and baked potatoes

Instructions for Spanish pan with diced ham and baked potatoes

To prepare the Spanish pan with diced ham and baked potatoes recipe, please follow these instructions:

Baked potatoes: cut potatoes in halves or quarters and place on wax paper on a baking sheet. Season with salt and pepper. Bake the potatoes in the oven at 225 degrees c. alm. oven until tender, approximately ½ hour.

Pat the meat dry with paper towels.
Bring the peeled tomatoes to a boil in a saucepan. The meat came in-it must just been covered by liquid.

Turn down to low heat, when the right cooker. Add the chopped onion, crushed garlic, mushrooms, sliced, a piece of lemon peel (cut with a potato peeler URf.eks.), if applicable. cinnamon and salt and pepper to taste. Put lid on and cook until meat is tender, about 30 minutes.

Add if necessary. broth, if there is a lack of fluid.

Garnish with herbs and vegetables in serving