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Pilar

Pilar Perez

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Recipe of Popes of Cadiz
Recipe

Popes of Cadiz

10 mins
20 mins
Low
225
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When the heat exceeds 40 ° C in Spain they usually prepare these potatoes as appetizers. Its preparation is simple, easy and delicious, it is also so fresh that it will delight us on a summer afternoon.
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Ingredients

4 portions
  • 4 potatoes, cooked, chopped in medium cubes
  • 1/4 onions, in juliana
  • 2 eggs, Cooked
  • 1/2 cups parsley, finely chopped
  • salt, and pepper to taste
  • 2 teaspoons vinegar
  • extra virgin olive oils

Preparation

Cook the eggs. Let cool and peel. Wash very well the potatoes will be cooked with skin in salted water. Leave the fire until tender.
Once cooked and cold, it is diced. Add the finely chopped onion, parsley, vinegar, and olive oil. Serve with the eggs sliced ​​on top and sprinkle with chopped parsley.

PRESENTATION

Serve in individual dishes, or tapas (baguette bread) dipped in olive oil.

TIPS

Before chopping the potatoes try to be at room temperature.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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