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- Ibizan Ensalada Pagesa with Potatoes and Eggs
Ibizan Ensalada Pagesa with Potatoes and Eggs
A fresh, simple yet tasty salad, a staple on any traditional dining table in Ibiza.
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
RECIPE
Vegetable Dishes
Not suitable for vegans
Ibiza
Main ingredients
(for 4 people)
- Olive oil
- 1 unidad de Onion
- 2 unidad de Garlic clove
- 2 unidad de Chicken egg
- 8 unidad de Medium-sized Ibizan potatoes
- 2 unidad de Red pepper
- Salt
- 2 unidad de Tomato
Best enjoyed
- April, August, December, January, February, July, June, March, May, November, October, September
Total time: 40 min
kcal per portion: 300 kcal
Difficulty:
Ensalada pagesa is one of those humble dishes that perfectly sums up the essence of Ibizan cuisine. Made with local garden produce such as potatoes, tomatoes, peppers, onions and free-range eggs, this recipe used to be common in countryside houses and is still on the menu of many of the island's traditional restaurants. On its own or as a side with grilled meat, sardines or fresh fish, this nutritious and tasty salad is perfect to enjoy all year round, especially in the warmer months.
Main ingredients (for 4 people):
8 medium-sized Ibizan potatoes
2 ripe tomatoes
2 red peppers
2 boiled eggs
1 onion
2 garlic cloves
Extra virgin olive oil
Salt to taste
Step-by-step instructions:
Boil the potatoes.
Boil the whole skin-on potatoes in plenty of water for about 25 minutes, until tender. Drain, leave to cool, peel and cut into medium-sized cubes.
Boil the eggs.
Boil the eggs for 10 minutes. Cool, remove the shell and chop.
Mix the ingredients.
Put the cooled potatoes in a large salad bowl. Add the chopped eggs and a first drizzle of olive oil so that they soak up the oil well.
Add the vegetables.
Dice the tomato, peppers and onion. Add to the bowl along with the finely diced garlic.
Dress and serve.
Add more extra virgin olive oil and a pinch of salt. Stir gently. Serve at room temperature.
How to Best Enjoy Ensalada Pagesa:
This dish is perfect as a first course in summer or as a side with grilled fish or meat. Leave it to rest for a few minutes to deepen the flavour. It can be enhanced with tuna, olives or even a little vinegar for a fresher touch.
This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands in Ibiza.
Preparation
- Boil the potatoes Boil the whole skin-on potatoes in plenty of water for about 25 minutes, until tender. Drain, leave to cool, peel and cut into medium-sized cubes. Boil the eggs
- Boil the eggs Boil the eggs for 10 minutes. Cool, remove the shell and chop.
- Mix the ingredients Put the cooled potatoes in a large salad bowl. Add the chopped eggs and a first drizzle of olive oil so that they soak up the oil well.
- Add the vegetables Dice the tomato, peppers and onion. Add to the bowl along with the finely diced garlic.
- Dress and serve Add more extra virgin olive oil and a pinch of salt. Stir gently. Serve at room temperature.
