Piperrana andalúz
From Cookipedia
An Andalucian version of a typical Spanish salad.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 hard boiled eggs
- 4 very large tomatoes, chopped
- 2 green peppers, diced
- ½ medium onion, diced
- 1 x 160g can of tuna, drained and flaked
- 50 g serrano ham, diced
- 2 cloves garlic, crushed
- Olive oil
- White wine vinegar
- Seasoning
Method
- Separate the egg yolks from the whites and chop up the whites only.
- Mix the whites with the tomatoes, peppers, onion, tuna and ham in a bowl.
- Mash the egg yolks with the garlic and slowly beat in oil and vinegar to taste (usually 3 parts oil to 1 part vinegar).
- When it has the consistency of a sauce, mix it with the salad and serve.
Serving suggestions
Serve with decent crusty bread. It also goes well with rape en adobo --JuliaBalbilla 12:19, 30 January 2009 (UTC)
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https://www.cookipedia.co.uk/recipes_wiki/Piperrana_andal%C3%BAz