Entree: Spain – Balearic Islands – Frito Mallorquín (Mallorcan skillet fry of potatoes and lamb liver with peppers and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 g) pork lard or butter
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 8 oz (225 g) lamb liver, trimmed and sliced into 1/2-inch (1 cm) pieces
- 1 medium onion (about 6 oz / 170 g), thinly sliced
- 1 red bell pepper (about 6 oz / 170 g), thinly sliced
- 2 cloves garlic (about 6 g), minced
- 1 tsp (5 g) sweet paprika
- 1/8 tsp (0.5 g) saffron threads
- 1 bay leaf (1 leaf)
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (1.25 g) freshly ground black pepper, or to taste
- Lemon wedges for serving (optional)

Instructions

1. Heat 2 tbsp olive oil and the lard or butter in a large skillet over medium-high heat. Add the potato cubes and fry, turning occasionally, until golden and just tender, about 12–15 minutes. Remove potatoes and set aside.
2. Add remaining 1 tbsp olive oil to the pan. Sear the sliced lamb liver in batches over high heat until browned on the outside but still slightly pink inside, about 1–2 minutes per side. Remove and set aside.
3. Reduce heat to medium, add the sliced onion and red pepper to the pan and cook until softened, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
4. Return the potatoes and liver to the skillet. Add paprika, saffron, bay leaf, salt, and pepper. Stir gently to combine and cook 3–4 minutes to meld flavors. If mixture seems dry, splash 1–2 tbsp (15–30 ml) water or white wine.
5. Remove bay leaf, sprinkle with chopped parsley, adjust seasoning, and serve immediately with lemon wedges if using.