Traditional Segovian pork and potato ‘fry-up’

This hearty Segovian dish has strong rural and wintry overtones straight from the heart of Old Castile. It traditionally filled empty peasant stomachs with an artful combination of left-over pork and seasonal new potatoes. Quick to prepare, it is more than just a substantial tapa, as it works equally well for brunch or as an evening snack.