Dish

Plato Alpujarreño

Alpujarreño Plate

Plato Alpujarreño is made by layering thinly sliced potatoes, chorizo, and morcilla (blood sausage) in a baking dish. The dish is then baked until the potatoes are tender and the sausage is crispy. It is typically served hot and can be enjoyed on its own or with a side of bread.

European cuisine› Mediterranean cuisine› Spanish cuisine

Feast

Origins and history

Plato Alpujarreño originates from the Alpujarras region of Andalusia in southern Spain. The dish is a reflection of the region's rich culinary history and is a popular dish in the area.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork products.

Variations

There are many variations of Plato Alpujarreño, some of which include the addition of eggs or cheese. Some recipes also call for the use of different types of sausage or meat.

Presentation and garnishing

Plato Alpujarreño can be garnished with fresh herbs such as parsley or thyme. It can also be topped with a fried egg for added flavor.

Tips & Tricks

To make the dish extra crispy, make sure to slice the potatoes thinly and cook them over high heat. Be sure to use a baking dish that is large enough to accommodate all of the ingredients.