Recipes with Sobrasada

In a large frying pan we put the oil and heat over medium low heat. Meanwhile we are peeling and washing the potatoes. In a large bowl we add the potatoes cut neither too thin nor too fat. Add the salt and mix well. We put the potatoes in the hot oil and stir with a wooden spoon. We lower the fire. Although it takes longer, it is better if the potato is done slowly. When the potato begins to soften, add the finely chopped onion. Mix and let it cook quietly but we are stirring and slightly crushing the potato without mashing it.

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When the potato is ready, drain and remove the oil from the pan. In a bowl we beat the eggs, add the potatoes and the crumbled sobrasada (here the amount will depend on you but we recommend at least the equivalent of three tablespoons). We mix with a wooden spoon. We put a frying pan of about 20 cm in diameter over medium heat with one or two tablespoons oil. When the oil is hot add the mixture of potatoes, egg and sobrasada. Let it set and brown for 2 or 3 minutes and turn the tortilla over so it browns on the other side.

We start shelling the broad beans and we reserve them. In a frying pan we fry the chives and the ham, when they begin to take color we add the beans, the mint leaves and the wine.

Cover and let them cook with the wine for a little while.

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We check the cooking and add the chicken or vegetable broth. We let them cook little by little, here there is no rush, depending on the size of the beans they will take more or less time to be cooked.

 

Go checking the point and if the broth has been reduced and the tender beans are still not there, you can add more liquid (better hot) until they are perfect.

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Finally, once the beans are at their point, we add the sobrasada in pieces and stir a little so that it dissolves and integrates well. We serve very warm.

 

Easy, right? Well, they are yummy!

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