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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul’s Fuente de la Higuera Fry-up
Monday, December 5, 2022 @ 7:00 AM

Paul Whitelock

When we British talk of a fry-up we think of bacon, sausages, eggs, fried bread, etc. A Spaniard who orders a fritura expects to get a selection of fried fish, eg fritura malagueña.

How about this as a fry-up? Paul put together all the late-Summer vegetables he’d collected from his huerto in the last couple of days and made this:


Fuente de la Higuera Fry-Up


Fresh Mediterranean vegetables – use whatever you’ve got or buy what you need from a good supermarket. I used tomato, onions, courgettes, aubergines (two colours), a red pepper, a handful of small green peppers and a few potatoes. Plus garlic, of course.


Method 1 – Baked in the oven

  • Cut the vegetables into medium-sized chunks.
  • Pre-heat the oven to 180C
  • Oil a baking tray with olive/coconut/almond oil and coat the vegetable chunks well by rolling them around with your fingers.
  • When the oven reaches temperature place the baking tray in the middle of the oven.
  • Bake for 20 minutes or until the veg chunks begin to turn golden brown.
  • Serve as it is or with rice or pasta.


Method 2 – Fried

  • Slice or dice the vegetables as you prefer.
  • Heat 2 tablespoonfuls of olive/coconut/almond oil in a large frying pan.
  • Add the prepared veg and fry, turning/tossing continually.
  • Serve as above with rice or pasta.


What to drink?

A nice glass or two of sidra from Asturias is a delicious and refreshing drink to accompany this dish. I don’t recommend Ladrón de Manzanas or La Prohibida – they’re too sweet (and too expensive!)


Note: Paul called his experimental dish Fuente de la Higuera Fry-Up because he lives in Fuente de la Higuera, a pedanía just outside Ronda. He also liked the alliteration of the letter ‘F’.


© Paul Whitelock


Tags: Asturias, aubergine, courgette, fritura malagueña, fry-up, fuente de la higuera, garlic, green pepper, Mediterranean, onions, Paul Whitelock, pepper, potatoes, recipe, red pepper, sidra, Spaniard, tomato, vegetables

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