← Nouns Cooking · Spanish

Ingredients

• 2 Eggs
• 750 g very ripe tomatoes
• 1 green pepper (Italian type)
• 1 spring onion or ½ small onion
• 2 cloves Garlic
• 60 ml extra virgin olive oil
• 1 tbsp Sherry vinegar (optional)
• Salt
• 160 g tuna in olive oil, drained (optional)

Method

1. Boil the eggs for 10 min, cool them in cold water and peel. Separate the whites from the yolks.
2. Peel the tomatoes if you like, then dice them very finely with the pepper and onion, keeping all the tomato juice. Finely chop the egg whites.
3. In a mortar, pound the garlic with a pinch of salt to a paste. Add the egg yolks and mash them in, then work in the oil a little at a time to make a smooth, thick dressing.
4. Mix the vegetables and egg whites in a bowl, stir in the dressing and the vinegar, if using, and season with salt. Fold in the tuna, if using.
5. Chill for 30 min so the juices mingle, then serve with plenty of bread for dipping.

Tips

• In Jaén it is often eaten with tuna, which makes it no longer vegetarian.
• The smaller you dice, the better it gets: aim for pieces the size of a pea.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar Spain on a Fork