CALDO DE PAPAS Y HUEVOS (POTATO AND EGG SOUP)

 

2 kg potatoes

1 onion

2 tomatoes

2 cloves garlic

1 leek (optional)

1 egg per person

parsley

fresh coriander

pimentón

2 or 3 threads saffron

oil

salt

 

Peel and dice the potatoes. Finely chop the onion, tomatoes, leek and parsley. Place all the above ingredients in a saucepan, add a small glass of oil, a sprig of coriander, a teaspoonful of pimentón and the garlic previously pounded with the salt.

Sauté this mixture until golden, then cover with water and bring to the boil. Once the potatoes are cooked, stir 1 beaten egg into the soup. Break the remaining eggs on the surface and allow to set.

 

Serves 4

 

country : Canary Islands

course : soup

 

source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz