This is a very popular tapa in Cádiz and Seville that is usually served on summer terraces (in Andalucia and Canary islands 'papas' means potatoes, while in the rest of Spain it is used the term 'patatas'). They are easy to make and very tasty, sometimes garnished with tuna but always served cold. Of course, they can be a good starter apart from an exquisite tapa.
INGREDIENTS (4 people):
- 600 grams (1.3 lbs) of potatoes (1 large potato per person)
- 100 grams (3.5 oz) chives
- Half a cup (100 ml) of extra virgin olive oil
- 1 tablespoon of red wine vinegar or sherry
- Fresh parsley
- Coarse salt
We wash the potatoes and cook them with the skin. It is necessary that all the potatoes are almost the same size so that they are cooked at the same time.
We prick with the tip of a knife to verify that they are tender but not soft and less undone. This can take half an hour, more or less, depending on the hardness of them.
Once tender, remove from the water and let it warm to remove the skin and make slices 1 cm high. Place the potatoes in a bowl and sprinkle the finely chopped chives, the parsley (a bunch, only the leaves, the stems are indigestible) and the coarse salt (a teaspoon, more or less). Season with the oil and vinegar and stir. Let it rest for a while until it cools down and the potatoes are soaked in the rest of the ingredients.
Sometimes it is served with canned tuna, usually a good chunk on each diner's plate.