Spanish starter with potatoes, tomatoes, tuna and egg

Ingredients for 4 servings:

• 1 can of tomatoes, chopped
• 500 g potatoes
• 3 eggs
• 1 can of tuna
• 1 small can of corn
• some nachos
• 1 onion(s)
• 1 clove(s) garlic
• 3 spring onions
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• salt and pepper
• some pepper
• some sugar
• Herbs to taste (e.g. parsley, basil, mint)
• Chili, Tabasco or Sambal Oelek

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Variation of Spanish gazpacho as a starter

This dish originates from southern Spain and is a variation of the popular vegetable soup gazpacho, although it is slightly thicker and is eaten as a side dish rather than spooned in. Like the soup, the dish is served cold. It is low in fat and refreshing and can be prepared well in advance. Apart from the potatoes and eggs, nothing needs to be cooked. First, boil the eggs in a pot or egg boiler until hard-boiled, remove them from the pan, rinse them, and let them cool. Meanwhile, peel the potatoes, quarter or eighth them depending on their size, and boil them in salted water for about 20 minutes. Alternatively, you can also cook the potatoes in their jacket potatoes. Place the roughly chopped onions and garlic in a blender, add the chopped tomatoes, and puree everything. Add olive oil and season with vinegar, salt, pepper, chili, and a little sugar. Finely chop the spring onions and fold them in. Transfer the finished mixture to a bowl and let it sit in the refrigerator for at least 1 hour. Before serving, drain the tuna and corn and arrange the egg slices or quarters on top of the vegetable cream. Sprinkle with chopped herbs and crushed nachos. Serve the potatoes warm or cooled with the vegetable cream, as desired.