Extremaduran Zarangollo

Ingredients

Ingredients for 4 people: 8 red roasting peppers 4 medium potatoes 2 plum tomatoes 4 fresh spring onions 1 head of garlic olive oil vinegar salt

Preparation

Grease a baking dish and put the peppers, tomatoes and head of garlic on it to roast them. When they are ready, put them into a container with a lid to cool. That way it will be easier to peel them. At the same time, peel and cut the potatoes into rounds and cook them with olive oil. Pass the roast tomatoes and garlic through the blender and add olive oil and vinegar until you get an even sauce. Cut the red peppers into strips and the fresh spring onions into pieces. Put the cooked potatoes into a deep dish or salad bowl and on top of them place the red peppers and spring onions. Then add the tomato, oil, garlic, salt and vinegar purée.

Presentation

Serve the dish once it has rested. It can be served as an accompaniment for freshwater fish or fried or roasted dishes.