Wash the tomatoes, chop them into very small squares and sauté in a pan with a little oil, oregano, bay leaf and a minced garlic. Leave it in the pan until the water evaporates.
Then, cook the whole potatoes in the oven at 180º for about 10 minutes and then mark them on the grill.
Pit the black olives and chop them finely.
Preferably, mark the 'longaniza' (sausage) on the grill. If this is not possible, we can put it in the oven at 200º for 10 minutes and then let it cool. Cut it into thin slices.
Take the borage and separate the stems from the leaves, wash them well so that no soil remains. On the one hand, cook the stems with water, salt and a splash of vinegar for about 4 minutes. On the other hand, cook the leaves and then crush them and make an emulsion with an egg and olive oil.
To make the borage mustard, we use borage leaves that we have previously cooked and crush them with 100 ml of mustard. Let it cold down.
Peel and cut the Fuentes onion into quarters.
Make a circle with the borage mustard and a brush.
Place the tomato, the potato cut into quarters without peeling, the onion into wedges and the previously cooled sliced sausage around it.
Finally, put the chopped olives and the borage leaf mayonnaise.
Source: Comparte El Secreto
Ingredients
Directions
Wash the tomatoes, chop them into very small squares and sauté in a pan with a little oil, oregano, bay leaf and a minced garlic. Leave it in the pan until the water evaporates.
Then, cook the whole potatoes in the oven at 180º for about 10 minutes and then mark them on the grill.
Pit the black olives and chop them finely.
Preferably, mark the 'longaniza' (sausage) on the grill. If this is not possible, we can put it in the oven at 200º for 10 minutes and then let it cool. Cut it into thin slices.
Take the borage and separate the stems from the leaves, wash them well so that no soil remains. On the one hand, cook the stems with water, salt and a splash of vinegar for about 4 minutes. On the other hand, cook the leaves and then crush them and make an emulsion with an egg and olive oil.
To make the borage mustard, we use borage leaves that we have previously cooked and crush them with 100 ml of mustard. Let it cold down.
Peel and cut the Fuentes onion into quarters.
Make a circle with the borage mustard and a brush.
Place the tomato, the potato cut into quarters without peeling, the onion into wedges and the previously cooled sliced sausage around it.
Finally, put the chopped olives and the borage leaf mayonnaise.
