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Ingredients
- 1/2 cabbage large
- 3 potatoes large
- 4 pancetta slices, cut thick
- 4 garlic cloves
- olive oil
Method
- Chop the cabbage.
- Peel and coarsely dice the potatoes, and then cook the cabbage and potatoes in a pot of boiling salted water.
- Chop the pancetta and in a large saucepan saute on low heat until crispy.
- Peel and thinly slice the garlic. Saute in the same saucepan and grease of the pancetta. Remove once golden brown.
- Once the cabbage and potatoes are cooked, drain and place in the saucepan. Slowly saute while stirring.
- Shape as if it were a Spanish omelette and turn up the heat.
- Once golden brown, flip to brown on the other side.
- Remove from the stove and slice.
- Serve sprinkling the pancetta pieces on top.
