Potatoes with Stuffing

Name: Potatoes with Stuffing (Patatas con Relleno)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 25 g (1 oz) olives, stoned; 200 ml (7 fl oz) milk; 2 eggs, beaten; Freshly ground black pepper; 1 kg (2 lb) potatoes; Salt; 100 ml (3½ fl oz) olive oil; 150 g (5 oz) tomatoes, skinned, de-seeded and halved; 150 g (5 oz) Spanish onions, peeled and roughly chopped; 100 g (4 oz) Serrano ham or dry cured ham, roughly chopped; 100 g (4 oz) Serrano ham or dry cured ham, roughly chopped; ½ chicken breast, skinned and cut in pieces

Patatas con Relleno

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

My friend Angeles was born in Lugo, the best of the provinces of Galicia as far as good food is concerned. This is a recipe that she prepares on Sundays. It is a simple dish, but full of the character of the unique Galician peasant lore. The taste is wonderful: beneath a crispy top, the delicious centre melts with the creamy potatoes.

Ingredients

1 kg (2 lb) potatoes
Salt
100 ml (

Europe
Spain
Lugo
Main course
Gluten-free

Method

Place the unpeeled potatoes in a saucepan, just cover with salted water, bring to the boil and simmer until cooked. Drain, peel and leave to cool.

Pre-heat the oven to gas mark 4, 180°C (350°F). Heat half the oil and fry the tomatoes, onions, ham, chicken and olives for 10 minu