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Sardine millefeuille with potatoes and fried onions

Ingredients:

• 1 can of sardines in olive oil.
• Potatoes.
• Olive oil.
• 1 sprig of rosemary.
• Garlic.
• Onion.
• Ripe tomatoes.
• Sweet La Vera paprika.
• Soy sauce.
• Salt and pepper.
• Fresh parsley.
• Fried onion.

Preparation:

1. Open the can of sardines and separate them from the oil, reserving the latter for frying.
   Peel the potatoes and cut them into roughly thick slices. Confit them in olive oil with the rosemary sprig until tender. Set aside.
2. In a frying pan, pour the reserved oil from the can and add the finely chopped garlic. Before it browns, add the chopped onion and let it sauté until soft. Remove from the heat and add the paprika. Return to the heat. Once the paprika is well mixed, add the tomatoes, which you’ve previously peeled and chopped, and let it cook. Add a pinch of sugar to counteract the acidity of the tomato.
3. When the tomato water is almost gone, add the soy sauce and season with salt and pepper. Set aside.
4. In an ovenproof dish, arrange a bed of potatoes and season with salt and pepper. Top with a layer of the fried potatoes and layer two sardines. Repeat with another similar layer. Once all our millefeuilles are finished, give it a quick blast in the oven to heat through.

Plating:

Place a millefeuille on a plate and top with a drizzle of oil from the preserves. Garnish with freshly chopped parsley and fried onions.