
Traditional frito Mallorquín: a classic recipe from Mallorcan cuisine
How to cook Frito Mallorquín with Agromart products.
A typical Mallorcan dish prepared with fresh, local, and high-quality ingredients you can find at our Agromart stores.
Ingredients needed to prepare an authentic Frito Mallorquín:

- 5-6 potatoes
- Two trays of oyster mushrooms (gírgolas)
- 1 red bell pepper
- Bay leaves
- 1 head of garlic
- 200 g liver
- 300 g pork belly (panceta)
- 600 g pork loin or tenderloin
- 3 onions
- 100 g peas
- Fennel
- Hot pepper (chili)
- Oil, salt, and black pepper
Steps to cook Frito Mallorquín:
1. Prepare the potatoes: the golden base of flavor
In a pan with plenty of oil, start frying the potatoes cut into small cubes and previously salted. Once cooked, remove them and set aside in a casserole dish, best in a traditional greixonera.



2. Fry the mushrooms: Mediterranean texture and aroma
We cut the mushrooms and fry them. We keep everything in the greixonera.



3. The meat: the flavorful heart of the frito mallorquín
Next, we cook the meat, previously marinated with salt, oil, and pepper. We add a touch of chili pepper to give it character. First, we fry the loin, then the pancetta, and finally the liver.






4. The sofrito: color, aroma, and Mallorcan authenticity
We bring the sofrito to life with chopped red pepper cut by hand, accompanied by a few garlic cloves and bay leaves. Next, we add finely chopped onions, peas, fennel, and more bay leaves to fill the kitchen with the unmistakable scent of Mallorcan tradition.






5. Mix with care: the final flavor of frito mallorquín
With all the ingredients already in the cazuela, we gently mix them to avoid breaking the potatoes and let it rest so the flavors meld together. This delicious dish is served with a slice of Mallorcan bread and olives to complete the traditional experience.
Bon profit!





What is the origin of frito mallorquín?
Frito mallorquín is a traditional recipe from the Balearic Island Mallorca that originated on the rural countryside. Originally, it was prepared as a way to use leftover parts after the pig slaughter, combining ingredients like liver or pancetta with seasonal products from the Mallorcan garden. Its intense and distinctive flavor made it an emblematic dish of Mallorcan peasant cuisine.


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