A Spanish twist for a classic English dish, the jacket potato! Yes!
¡Qué rico! Tapas and Cambridge Wine Merchants are organizing Sunday Tapas for lunch the first Sunday of each month since January.
The event is getting busier and busier, with more people joining us for a different brunch in Cambridge, with authentic tapas paired with wonderful wines.
Also, we feature two dishes and two wines each month and give the recipe o those tapas and the wine pairing to the attendants as we want to encourage them to cook them at home. It is a very popular thing and we have been said that some of our guests are already cooking the recipes at home! I feel very happy when I hear that!
Anyway, here you have one of the recipes from the Sunday Tapas in July. And if you check the recipe section on my blog you can find the recipes from last months too.
This recipe is a Spanish version of the jacket potato, a very classic dish in England I wanted to customized to sprinkle some Spanish flavours on it. Our guests loved it so I hope you do too!
Ingredients for 4 tapas
4 small baking potatoes, 100 g chorizo, 4 eggs, salt, extra virgin olive oil, garlic mayonnaise, tomato sauce
STEP BY STEP
Rub the potato with extra virgin olive oil and season with sea salt.
Wrap the baking potatoes in foil paper and bake for 50 minutes at 180 C.
Then, take them out and once they cool down, cut in halves and with a teaspoon, empty the potatoes until you have a nice hole you can fill. Put the potatoes in a baking tray.
Dice finely the chorizo and put in one of the potatoe’s holes. Poach an egg and carefully place it on the other hole and season with a pinch of salt.
Serve a spoon of tomato sauce at the bottom of the plate. Place the potatos on top and drizzle a bit of garlic mayonnaise over the potatoes.
Note: You can poach the eggs in the traditional way in a pan with warm water. I did it with the suis vide at 65C for 40 minutes.