Spanish Ensaladilla
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 2 large carrot (s)
- 4 egg (s)
- 1 large red pepper (s)
- 1 large can tuna
- 1 large onion (s)
- 1 jar mayonnaise
- salt
Print Recipe
Pin Recipe Instructions
- Peel and quarter the potatoes, clean the carrots and cut into pieces.
- Cook the potatoes and carrots until soft and then crush them while still hot (like mashed potatoes). Transfer to a large bowl.
- Drain the tuna, dice the bell pepper (cut a few strips and keep for decoration), dice the onion and add everything to the potatoes and carrots.
- Hard boil eggs, quench, peel. Save 2 eggs for decoration, dice the other eggs and add to the mixture. Possibly put the hard yolks of 2 eggs aside and also use them for decorating.
- Mix the whole thing with the mayonnaise (also save from the mayonnaise for decoration). Season to taste with salt.
- Now arrange the whole mixture on a large plate, possibly arched like a mountain, brush with the remaining mayonnaise.
- Crumble the yolk you saved and decorate on top. Decorate with quartered eggs and strips of pepper. Put in the fridge and let it steep a little.
- You can also add finely chopped olives and decorate with olives. Who would. can modify it and add peas or corn.
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