Gachamiga

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Rezept

Génave

Cabra del Santo Cristo

Hinojares

Olivenöl

www.cocinandoentreolivos.com

Ana María Gutiérrez García

Schwierigkeitsgrad: Media

Personen: 0

Zutaten

• 1 Kartoffel
• 1 Ei
• 4 gehäufte Esslöffel Weizenmehl, Candeal
• Wasser
• Natives Olivenöl extra
• Salz
• Gurke
• Chorizo
• Blutwurst
• Grüne Paprika

Vorbereitung

With these quantities, a gachamiga pan for two comes out, if it is larger, then you add more flour and more water.

We cut the potatoes into slices and add them to the pan with extra virgin olive oil.

We let the potatoes fry. While we beat an egg and incorporate the flour. We add a little salt and we add water, until we obtain a light gachette that we add to the pan.

We are cooking, moving and breaking the dough from time to time and as soon as it has consistency we turn it. This process must be repeated several times until we have the Gachamiga well cooked inside, but juicy, and very toasted on the outside.

This time accompanied by chorizo, blood sausage, fried green peppers and cucumber.