A Spanish warm first course, savoury and very easy for these coming cold months.
Ingredients for four people:
- 1 kg of potatoes
- 2 medium-sized onions
- 1 egg
- Water
- Salt
- Olive oil
- Vinegar
Peel the potates and split the potatoes in pieces, cracking them so the broth thickens when the potatoes are boiled. Peel the onions and chop them in thin cubes.
Put the potatoes and onions in a pot, and pour water until covering everything. After salting to taste, boil until the potatoes are soft (in a pressure cooker, boil for five minutes under maximum pressure and then turn off the heat, leaving the accumulated pressure and temperature to finish the cooking).
Once the cooking is finished, with the pot still hot, beat the egg and pour it to the pot while stirring, so the egg sets in threads while getting mixed.
Serve warm. You can optionally dress the plate with olive oil and vinegar. The flavours get more intense if you have the stew the next day, after leaving it resting in the fridge for one day.