Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Snacks and tapas, salads, hot and cold entries, fish and seafood, vegetables and legumes, eggs, Light, vegetarian
Recipe and pics of my grandmother… It is a very refreshing, very consumed in Andalusia as a starter or top plate like much in summer, while in winter to us, we also love. We know that things like grandmothers well “condumias” so that potatoes seasoned my recipe are tuna and egg hard with potato lol but knows of a fable!
-1kg of potatoes
-5cans of tuna
-4 thin scallions or 2 thick
-200ml olive oil
The spring onion, tomato and pepper chop to small squares and it reserves.
Cut the potatoes into slices gorditas and put into a container.
Les Gets over mixed vegetables.
The drained tuna.
Eggs in helmets, reserving a yolk, add the salt and oil and vinegar.
We dabble just sprinkle with a few drops of water and sprinkle with the reserved egg yolk. We put a little bit of parsley to decorate.