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The Rin Ran is a typical dish of the Sierra de Cazorla, although it is also made in other areas with some differences. It is a forceful dish taken by day laborers in the countryside, it is eaten cold and can be served as a tapa, appetizer or as an entrance.
We put in a pot to cook the potatoes and the ñoras.
In a separate saucepan we cook the eggs.
Once the potato is tender we remove from the fire and drain, keep some cooking water.
We put the potatoes in a bowl and with a fork or with a masher we crush the potato.
With the knife scrape the peppers to remove the meat, add the cumin, garlic cloves and some cooking water that we had reserved. We crush everything with the blender .
And if you do not want to do this, you can directly add a couple of teaspoons of chorizo meat. We add to the potato what we have crushed and mix.
Chop the onion finely, and add it, with a little virgin olive oil. We mix very well and serve on a plate or platter.
Cut the hard boiled egg, and add olives (optional) to give a point of color, I have chosen some olives from Andújar.
We put on top the cod cut into strips, the olives and the egg.
To finish our dish, we only have to add a little extra virgin olive oil, in this case the Royal variety.
PRESENTATION
Toast a few slices of bread and place on a tray. If we present it plated, we put a drizzle of olive oil and some mint leaves and chopped cilantro very fine on top.
TIPS
We can also put finely chopped chives.
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