The “papas aliñás” are one of the most common dishes in the Cadiz tapas: a simple but very tasty dish whose base is a good new cooked potato, seasoned with a generous vinaigrette, salt, pepper, spring onion and abundant parsley. The only trick to make this dish go well is to dress the potatoes while they are still very hot: this will not only make them soak well in the flavour of the vinaigrette, but will also make it easier for the onion to lose its strength and make it less sharpness.
- 1 k new potato (about 7 medium potatoes)
- Two spring onions or a sweet white onion (about 250 g)
- 10 tablespoons of extra virgin olive oil (150 ml)
- 5 tablespoons of white wine vinegar (75 ml, or to taste)
- 4 medium sized eggs from happy hens at room temperature
- 3 tablespoons of fresh chopped parsley (about 50 g)
- 60 g of black olives
Step by step preparation
- Put the driving shaft in the glass and add 1.5 litres of hot water from the tap (so that it takes less time to reach the final temperature). Program 15 minutes to 100℃, speed 1 and close.
- Open the Chefbot and place the basket with the 4 eggs. Program 9 minutes to 100℃, speed 1 and close.
- Open the Chefbot, remove the eggs, being careful not to burn yourself, and cut off the cooking with plenty of cold water. Peel and set aside.
- Remove the water from the eggs, wash the glass, add 1.5 litres of water and set 35 minutes at 120℃ (activate the steam function), speed 0, with the deep steam basket closed, the potatoes inside with their skins, well cleaned, and their lids.
- When the cycle is over, carefully check that the potatoes are well cooked by pricking a couple of them with a toothpick. If they are still hard (the final time depends on the size of the potatoes) do another 5 minute cycle.