With a few humble potatoes and little else, this treat is made in Seville as a traditional homemade recipe, the papas aliñás. A popular tapa that is artistic, fresh, tasty and easy to make, its surprising taste lies in its simplicity and the variety of complements that each family or establishment add to their taste and custom.
- New potatoes (Papas is the original name, and how we name this potato dish in Seville)
- Onion or scallions
- Fresh parsley
- Salt (fine or sea salt)
- Olive oil (best if extra virgin)
- Wine vinegar.
- Optional, to taste or as a good side dish: chopped hard-boiled egg, tuna, 1 good chopped tomato and/or chopped green pepper along with the onion.
Boil the potatoes, washed and with skin. When done, cool a little and peel. Cut into thick slices and then halves or in blocks.
Cut the onion or scallion into thin rings or strips. Toss everything in a bowl with care and while still lukewarm, sprinkling with finely chopped parsley.
Add the oil, a little vinegar, chopped tomato and salt to taste. Stir softly with a ladle.
Garnish or complete with chopped hard-boiled egg and pieces of tuna, mackerel or Almadraba melva. Serve not too cold.