Jamonilla Casserole with Vegetables and Potatoes

• 1 h 0 min
• 4 people

Ingredients

• 340 g Tulip Jamonilla
• 10 baby potatoes
• 3 cloves garlic
• 1 green bell pepper
• 1 red bell pepper
• 1 onion
• Oil
• Salt
• Freshly ground pepper

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This casserole is a must-try Jamonilla recipe! The greasy goodness of Jamonilla is accompanied by vegetables and potatoes, which make a filling and flavorful meal.

If you have leftover potatoes from the night before you can turn them into a complete meal in a pork casserole. Using the convenient Jamonilla dinner will be ready in no time. 

You can never have too many easy weeknight dinner recipes, and this is just another one for your repertory. If you want a creamier casserole, you can simply add canned tomatoes to the recipe. Serve the dish as it is or with a side of fried or scrambled eggs. 

 

Instructions

Prepare the ingredients 

• Wash the baby potatoes, mince the garlic, cut the bell peppers into strips, and chop the onion. Dice the Jamonilla. 
• Boil the potatoes, whole with skin, in lightly salted water for 12-15 minutes or until tender. You can use a fork to check if the potatoes are done.  
• Turn off the heat and drain the potatoes, so they stop cooking. Let them cool down before cutting them in half. 

Bring the pork casserole together 

• Add some oil to a sauté pan and fry the meat over medium heat until it caramelizes and turns golden brown. 
• Add the garlic, onion, and bell peppers. 
• Add the halved baby potatoes to the pot with the other ingredients. Sauté for a few minutes until golden. 
• Season the casserole with salt and freshly ground pepper. 
• Enjoy! 

Tip

Serving suggestions 

Add a can of diced tomatoes and some cream to make the pork casserole creamy. 

Get more easy recipes 

Tip: Food preparation is key in a busy week. You can easily prepare the pork casserole in advance and store it in the freezer in individual portions. In this way, homemade meals are just as convenient as any fast food!