Servings: 4
Ingredients:
1 pound of potatoes
Olive oil for frying
1 egg
5 oz flour
1 liter water
1 tbsp milk
1 tbsp virgin olive oil
Salt
Preparation:
Slice the peeled potatoes into rings and fry gently in olive oil. Mix the beaten egg and the flour together in a large bowl, then beat in the water, milk and olive oil. Pour the mixture over the potatoes in the pan and cook over a medium heat until it sets. The potato cake shouldn't be runny, but not dry or burned either. It is served with fried chorizo sausage and black pudding (blood sausage), and fried peppers, and with slices of cucumber and melon and a few grapes on the side to refresh the palate.
Recipe courtesy of Spain GourmeTour magazine.
