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Potato Salad with Eggs and Crispy Onion
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Caroline Aparecida
@carolbosso- Ingredients
- Recipe
- Large Potatoes5 unit(s)
- Boiled Eggs3 unit(s)
- Medium Chopped Onion1 unit(s)
- Seasonings (Salt, Saffron, Chimichurri, Vegetables) to taste
- Olive oil to taste
- Chopped Parsley to taste
- Cut the potatoes into 4 parts and cook in the pressure cooker, cover with water and season to taste (Saffron, salt, vegetable broth). After picking up the pressure, count approximately 20 min and turn off the fire, to check if the potatoes are cooked.
- While the potatoes are cooking, place the eggs to cook for 10 to 15 minutes on medium heat, until they are hard.
- In a frying pan, put the oil, and fry the onions with the seasoning (chimichurri) until they are crispy and golden. Reserve
- After the potatoes are finished cooking, peel them and place them on a platter.
- Peel the eggs and cut into small squares.
- Add to the platter with the potatoes, the fried onion and then the eggs and a little more oil, parsley and salt, to taste, and keep incorporating everything. Afterwards, you can serve.
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