miércoles, 3 de agosto de 2011
ENSALADA PATATAS VERANO/SUMMER SALAD POTATOES
1 patata grande por persona
1 huevo por persona
1 o 2 latas de atun (dependiendo de la cantidad de comensales)
1 tomate por persona
1 o 2 latas de aceitunes verde, también queda muy bien con aceitunas negras
Sal, aceite y vinagre a gusto
A la hora de comer, cortais en trocitos largos los pimientos, en rodajas el tomate, poneis el atun desmenuzado y adornais con el huevo y las aceitunas. Aliñar a vuestro gusto la ensalada y servirla bien fria.
I have always remember my mum doing this recipe, is fresh and easy-to-do, it is the typical salad our mother left done in the morning to eat it after for lunch, it admits a lot of variants and different ingredients but this is the basic one, as you can see later, potatoes are the most basic ingredient in Amatxu´s recipes, she has done them in all different ways, in the oven, in green sauce, with meat, with fish, with vegetables, potatoes omelette, i will be posting in the future some of these recipes as they are apart of easy, economic and nutritive dishes. You can do this recipe to go with the chicken in lemon sauce or for grilled fish.
1 egg per person
1 can of red pepper or if you prefer you can put fresh red and green peppers
1 or 2 cans of tuna (depending on the quantity of people you invite)
1 fresh tomatoe per person
1 or 2 cans of green olives, you can also put if you prefer black olives
Salt, olive oil and vinegar to your taste
Boil water and add the clean unpeeled potatoes and eggs in the pressure cooker, once the cooker starts to whistle leave it cooking for 10 minutes, if you leave too much time, the potatoe can break and we want it becomes soft but not broken. Cool them a bit, then peel the potatoes and the eggs, cut them in slices of 1 cm width and place it in a nice dish and keep it in the fridge
At the time of eating, then cut in long slices the peppers, in slices the tomatoes, add the tuna and decorate with the eggs and olives. You can dress at your taste.