A classic among classics of Andalusian cuisine and specifically the gaditana "the AlInAs potatoes." The secret to this recipe is to use quality ingredients as they are few and easy to acquire and the result can not be better.
Ingredients:
4 kilos of small potatoes (for garnish)
2 cans melva canutera
2 fresh chives
1 bunch parsley
extra virgin olive oil sherry vinegar
Salt
Optional: 1 boiled egg, 1 can of tuna in oil and pitted olives.
Preparation:
Boil the whole with skin potatoes in salted water. Check tender poking them with a skewer. When we remove the put it in a plastic bag and close. The steam will cause the skin to peel off and be much easier to peel them.
Once they are cold and bare hooves were off to the (big but not perfect cubes). The irregular aspect is what gives the charm to these potatoes. Then add the shredded and chopped scallions melva into thin strips.
Aliñamos with good oil and vinegar and a handful of salt. We ended sprinkle chopped parsley.
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