Gachamiga (Traditional flour and potato pan-dish)
Difficulty: Medium
- 1 potato
- 1 egg
- 4 tablespoons full of wheat flour, candeal
- Water
- Extra virgin olive oil
- Come out.
- Pepino
- Chorizo
- Morcilla
- Green peppers
Preparation
With these amounts comes a gachamita pan for two, if it is larger because it is put 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 get cold. As we beat an egg and incorporate the flour. We add some salt and we add water, until we get a light gazette that we add to the pan.
We go cooking, moving and breaking from time to time the mass and as soon as it has consistency we turn it over. This process has to be repeated several times until we have the Gachamita well cooked inside, but juicy, and out very toasted.
On this occasion accompanied by chorizo, morcilla, fried green peppers and cucumber.
Other recipes
We recommend
