We went to an extraordinary vegan dinner last night so I sliced up potatoes on the mandolin, boiled them for a few minutes and threw them in the wok with some extra virgin olive oil. I then topped them with Onions For Saor from The Harry’s Bar Cookbook. These onions can be served on other vegetables or fish. I could have fried the potatoes a little longer, making them crispier and more golden, but all in all it’s a lovely combination.
They were great with my eggs over easy this morning!
Onions For Saor
1/4 cup olive oil (60ml)
2 medium onions, thinly sliced
3 bay leaves
3 Tbsp. red wine vinegar
Heat the oil in a large skillet over medium heat. Add the onions and the bay leaves and saute’, stirring frequently, until the onions are soft and have just begun to turn golden, 15-20 minutes. Add the vinegar, stir to combine well, and remove the pan from the heat.