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Pork, Potatoes and Olive Casserole

Spanish Pork Casserole with Potatoes, Paprika. Olives and Tomatoes

An easy and quick Spanish style pork casserole that cooks deceptively quickly

Course Main Course, Main Dish, Supper
Cuisine Spanish
Keyword Iberican Pork, Olives, paprika, Pork, Potatoes, Tomatoes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Author Fiona Maclean


  • 2 Iberico Lomo Steaks
  • 1 teaspoon Sweet Smoked Paprika
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Fennel Seeds
  • 1 tablespoon Olive Oil
  • 1 large Potato
  • 1 medium Onion
  • 1/3 packet Unearthed Mixed Olives in Rosemary
  • 1 tin Chopped Tomatoes
  • 1/2 tablespoon Olive Oil for the potato stew


  1. Mix together the cumin, paprika, fennel seeds and olive oil in a large bowl

  2. Add the pork steaks, cover and put to one side

    Iberico Lomo from Unearthed
  3. Peel and slice the potato and onion

  4. Warm half a tablespoon of olive oil in a heavy-based casserole

  5. Gently soften the onion slices for 5 minutes before adding the potato and tomatoes

  6. Bring the mixture to a simmer then cover and put in the oven at 170C

    Paprika and potato casseroles
  7. After 15 minutes, drain the oil from the marinading pork into a frying pan

  8. Heat till smoking lightly, stirring to bring out the aroma of the spices

  9. Add the pork steaks and sear for 2-3 minutes on both sides

  10. Tip the juices and spices into the casserole and stir through together with the olives. Taste and season the mixture with salt and pepper.

  11. Lift the pork steaks out of the frying pan and place on top of the casserole. Put the casserole uncovered back into the oven and cook for a further ten minutes

    Pork, Potato and Olive casserole
  12. Check the seasoning and serve garnished with fresh parsley.