Spanish Peas and Potatoes | CLASSIC Recipe from the Canary Islands

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put the eggs in a saucepan and add water to cover them by about 1.25 cm (1/2 inch). Bring to a boil over high heat, then cover, turn off the heat and let stand for 10-11 minutes.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat.
3. Finely chop the onion, roughly chop the garlic and grate the tomatoes finely.
4. Add the onion and garlic to the pan and stir for 3-4 minutes, until the onion is translucent. Add the grated tomato, stir and simmer.
5. While the tomato simmers, peel the potatoes and cut them into bite-sized pieces about 2 cm (3/4 inch) thick.
6. After 5-6 minutes, when the tomato has slightly thickened, add the potatoes, the white wine and the oregano, season generously with sea salt and black pepper, stir and simmer.
7. When the alcohol has cooked off, after about 2-3 minutes, add enough water to just cover the potatoes. Add the bay leaves, bring to a boil over high heat, then cover and reduce to low-medium heat.
8. Simmer for 15-20 minutes, until the potatoes are just cooked through (a toothpick should pierce them easily). Add the frozen peas, stir well, cover and simmer for another 5-6 minutes, until the peas are tender.
9. Transfer to a large serving dish and garnish with the hard-boiled eggs, halved.

Summarized from Spain on a Fork's video. Watch it for the details.

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