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Add a photoRaciónes: 12
Ingredientes
- 6 med Potatoes boiled in skin
- 6 slc bacon
- 1 sm Mild onion, finely minced
- 1 med Green bell pepper, seeded derib and finely chop
- 1 Tbsp. All purpose flour
- 1/2 tsp Crushed dry oregano
- 1/8 tsp Grnd cumin, or possibly to taste
- 1Â 1/2 c. Light cream
- 3 Tbsp. Grated Gruyere cheese
- 1/4 c. Dry sherry
- 4 x Hard boiled egg yokes crumbled
- 1 x Pimento, finely minced
- 2 Tbsp. Wine vinegar
- 1 Tbsp. Finely minced parsley
- 2 Tbsp. Finely minced walnuts
Direcciones
- Peel and cube the potatoes while still hot and place them in a salad bowl.
- Cook the bacon over moderate heat in a heavy skillet till crisp, drain, crumble the bacon and set it aside, reserve 3 Tbs bacon fat and return the fat to the skillet. Add in the onion and green pepper and saute/fry over med heat till soft but not browned; stir frequently. Add in the flour, oregano and cumin and cook over low heat, stirring frequently, till the flour turns a pale gold color. Gradually add in the cream, stirring till smooth, then add in the cheese and mix well. Simmer till the sauce is thickened and warm. Add in the sherry, egg yolks, vinegar. parsley and pimento and mix well. Adjust seasoning, pour over potatoes and toss gently but thoroughly. Sprinkle with the crumbled bacon and walnuts and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 213 | |
| Calories from Fat 120 | 56% |
| Total Fat 13.46g | 17% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 146mg | 6% |
| Potassium 438mg | 13% |
| Total Carbs 17.33g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.5g | 1% |
| Protein 5.03g | 8% |
