Name: Traditional Segovian pork and potato ‘fry-up’ (Tentempié tradicional segoviano con patatas nuevas)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: olive oil for frying; 4 eggs; 500 g (1 lb 2 oz) new potatoes, peeled and thinly sliced; 1 large onion, thinly sliced; salt and pepper to taste; 4 slices of fried French bread; 1 x 100 g (3½ oz) piece of roast pork, cut into strips about 1cm (½-inch) wide

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

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.