Ingredients:
- 50 g sun-dried tomato
- 1 tablespoon of La Palma pepper
- 250 g soft olive oil
- 3 garlic cloves
- 1 coffee spoon of oregano // 1 tablespoon of vinegar
- 6 whole eggs
- 50 g flour
- 400 g of risa potatoes
- Tender sprouts
Preparation:
Dry Tomato Mojo: Crush the dried tomato with the oil, garlic, pepper, oregano, vinegar and salt. Leave the mixture marinating for 2 days and strain.
Land of Mojo: Mix the mojo with the beaten eggs and the flour. Strain, pass it to a siphon and load. Arrange it in plastic cups (without filling it completely) that were previously cut. Put in the microwave at maximum power for about 40 seconds. Remove the mojo from the glass (it should look like a sponge cake) and dehydrate in the oven at 70ºC. Grind it until soil texture. Reserve the mixture in airtight containers.
Risa Potatoes: scrape the skin of the potatoes and then sauté the salted potatoes with oil over medium heat until they tender. For its presentation, spread the mojo on the plate. Spread the potatoes over the mojo. Finish off with the sprouts.