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.