Duelos y Quebrantos

Duelos y quebrantos was Don Quixote’s Saturday meal, after lentils on Fridays and to be followed by ‘perhaps a pigeon on Sundays’. It is still a popular dish today, and they serve an excellent version at El Molino del Conde on the Jimena to San Roque road in Cadiz province. This recipe uses not only bacon and chorizo, but diced potatoes and black pudding with the scrambled eggs. It is an extremely simple and tasty dish for lunch or supper on a cold day.

Ingredients

  • 2 tablespoons olive oil
  • 2 slices streaky bacon, rind removed
  • 75 g (3 oz) chorizo, sliced or diced
  • 1 potato, diced and parboiled
  • 75 g (3 oz) black pudding, diced
  • 4-5 free range eggs, lightly beaten

Method

In the oil gently fry the bacon, dicing it first, and then the chorizo and potato.

When the potato is browning nicely, add the black pudding. When this is almost cooked, pour off most of the fat. Stir in the eggs, and cook gently until just lightly set. Serve immediately with crusty bread.

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