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Frit mallorquí
Lamb, liver and potato fry-up
Frit mallorquí: Mallorca's fry-up of diced lamb, liver, potatoes and red pepper with fennel
Frit is the hearty dish of Mallorcan country festivals and pig-killing days, and the version made at Easter uses young lamb: diced meat and liver fried with tiny cubes of potato, red pepper, spring onion and wild fennel, all in one big pan. Bars in Inca and Sóller serve it as a tapa on market mornings. This recipe uses lamb shoulder and lamb's liver; the pork version, frit de porc, follows the same method. Chef's tip: fry the potatoes, peppers and meat separately and combine them at the end, or the potatoes stew and lose their crisp edges.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- ¾ cup olive oil
- 1 ⅓ lb starchy baking potatoespeeled, cut into 1 cm dice
- 1 ½ tsp salt
- 14 oz boneless lamb shouldercut into 1.5 cm dice
- 9 oz lamb's livercut into 1.5 cm dice
- 1 red pepperdiced
- 4 spring onionssliced
- 6 cloves garlicunpeeled, lightly crushed
- 3 tbsp fennel fronds or wild fennelchopped
- ½ tsp black pepperground
- 1 dried chilli (optional)crumbled
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Method
0/5 doneStep 1: Heat half the ¼ cup olive oil in a large frying pan over a medium-high heat. Fry the 1 ⅓ lb starchy baking potatoes for 12–15 minutes, turning, until golden and crisp outside and fluffy inside. Lift out, drain and salt lightly.
15 minStep 2: Fry the 1 red pepper and 4 spring onions in the same pan for 6 minutes until soft. Lift out and set aside.
6 minStep 3: Add the rest of the ¼ cup olive oil with the 6 cloves garlic and 2 bay leaves. Season the 14 oz boneless lamb shoulder with some of the 1 ½ tsp salt and fry for 8 minutes until browned on all sides.
8 minStep 4: Add the 9 oz lamb's liver and fry for 4–5 minutes, stirring, until browned outside and no longer pink in the middle when you cut a piece (160°F). A common mistake is adding the liver with the lamb; it toughens and turns grainy long before the shoulder is done.
5 minStep 5: Return the potatoes, pepper and onion to the pan with the 3 tbsp fennel fronds or wild fennel, ½ tsp black pepper and 1 dried chilli. Toss over the heat for 3 minutes until everything is sizzling, taste for salt and serve hot.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 32 g
- Fat
- 33 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does frit mallorquí take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of starchy baking potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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