God pytt i panna
- 500 gram potatis
- 500 gram flã¤skfile
- 2 stycken parprikor (gul och rã¶d)
- 2 stycken rã¶dlã¶kar
- 3 stycken tomater
- 100 gram fetaost
- marinad
- 1 dl olivolja
- 1/2 dl kinesisk soja
- 1 tsk sambal oelek
- 1 tsk ingefã¤ra
- 3 klyftor vitlã¶k
- sã¥s
- 1 burk creme fraiche
- 2 msk lã¤ttmajonã¤s
- 4-5 klyftor pressad vitlã¶k (efter smak)
- italiensk salladskrydda
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (1100g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Strimla köttet och lägg det i marinaden. Låt det dra i ca 6 timmar (det går med 1-2 timmar osckå!)
- Skala och klyfta potatisen. Lägg i en långpanna, ringla över lite olja och salta.
- Sätt in potatisen i ugn på 225 grader i ca 10 minuter.
- Lägg på köttet, strimlad paprika, tomat, rödlök och tärnad fetaost.
- Ugnsstek i ytterligare 15 minuter.
- Blanda samman såsen och servera till pytten
Swapping standard beef or ham for marinated pork tenderloin shifts this traditional Scandinavian hash away from its humble pantry-clearing origins toward a bolder flavor profile. Pytt i Panna typically relies on whatever diced cooked meats and potatoes remain in the refrigerator. This version alters the blueprint entirely by building raw ingredients directly in a sheet pan. Olive oil and soy sauce form an umami-rich marinade that tenderizes the meat during its six-hour rest.
Sheet Pan Roasting Mechanics
Staggering the cook times prevents uneven textures across the pan. Potatoes require a ten-minute head start at 225 degrees Celsius because dense starches need direct heat exposure before watery vegetables enter the oven. Adding bell peppers, tomatoes, and red onions too early releases moisture that stops the potatoes from browning. Cut uniform potato wedges to ensure they finish softening precisely when the pork reaches safe internal doneness.
- If the marinade appears too dark, reduce the soy sauce quantity by half to prevent burning under high oven heat.
- Crush garlic cloves through a press rather than mincing them for the accompanying sauce to distribute essential oils evenly without fibrous chunks.
- Pat the pork dry after marinating if excess liquid pools, which prevents steaming and encourages proper caramelization alongside the vegetables.
