Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Segovian Pork & Potato
From Cooking in the Kitchen Garden with Amy Claridge (5 June 2010). This is a traditional Spanish dish, from the Segovian region, which filled the stomachs of peasants with leftover potatoes and pork. We may not see ourselves as peasants, but there’s nothing wrong with using up leftovers and this dish tastes anything but unwanted. Great as a supper dish as well as a tapas dish; it’s suggested you serve as tapas on fried bread. From Fiona Dunlop’s New Tapas. Serves 6. Method
Fry the potatoes and onion in plenty of olive oil over a low heat for about 20 minutes, until just tender. Drain the excess oil off and continue to brown a little. Break the eggs over the potatoes and onions. Add the pork and season well. Stir well and cook until the eggs have set. Serve immediately.
Ingredients
500g new potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Olive oil for frying
4 free-range eggs
1 x 100g of cooked British pork, cut into strips 1cm wide
Salt & Pepper to taste
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