Sevillian potatoes recipe
The recipe for potatoes Sevillana style are already a The classic in Andalusia, and more specifically, Seville, stands out for the special way of making them. They are ideal as a garnish, tapa or as an accompaniment to almost any dish.
If you want to learn the ingredients and steps needed to cook this delicious tapa so typical of Seville and all Andalusia with the Küken food processor, we tell you about it below.
When preparing mayonnaise, if we prefer, we can replace the same amount of vinegar with lemon juice. And if we want to give our mayonnaise a touch otherwise, we can add a tablespoon of mustard. With this we will get a tastier mayonnaise. It is important to incorporate the oil very little by little into the filler hole, so that it is not cut.
It is also recommended that the ingredients are at the same temperature when preparing our mayonnaise.
We mount the blade accessory on our Küken robot.
Add a peeled garlic and a sprig of parsley.
We chop 20 seconds at speed 5.
We replace the blade accessory with the whisk accessory.
We break the egg into a bowl before adding it to the food processor to make sure there is no shell left. Add the egg, vinegar and a little salt.
The next step is programmed for 5 minutes at speed 6, from minute 1, once the egg and the other ingredients, we will add the oil through the filling hole, it is not necessary to open the cap, we adjust the inner rotating part to the maximum opening. The oil should be incorporated very slowly in the form of a wire to prevent the mayonnaise from cutting, approximately the oil should be finish the toss when there is a minute and a half left to complete the program, meanwhile until at the end, our mayonnaise will be finished.
We beat for 5 minutes at speed 6.
We reserve the mayonnaise in a bowl in the refrigerator.
We wash the robot glass and assemble the cooking basket with its drive shaft.
Add 1 liter of water and a little salt to the glass and the peeled and diced potatoes inside the basket.
Bake for 30 minutes at 120°C.
We reserve the potatoes in a bowl, let them cool and put them in the refrigerator for the necessary time cool.
We present the potatoes with mayonnaise on top and ready to eat.
Our Sevillian potatoes recipe is ready!
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