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POTATOES "A LO POBRE" WITH MARINATED LOMO DE ORZA (PORK)
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Ingredients
Lomo de orza
- 1Kg. of lomo de orza (daggerboard loin)
- 1 teaspoon of oregano
- 3 cloves of garlic
- 2 tbsp. COLUMELA vinegar glaze
- 2 tbsp. sweet paprika
- ½ l. water
- ½ l. COLUMELA extra virgin olive oil
Potatoes "a lo pobre"
- 1Kg. of potatoes
- ½ l. COLUMELA extra virgin olive oil
- 4 eggs
- Salt
Cut the loin into six equal parts and place it in a deep bowl like a daggerboard. Add water to cover. Crush the oregano and garlic in a mortar. Add the COLUMELA vinegar and the sweet paprika and season. Leave the loin in the marinade for 24 hours and drain. Put the COLUMELA extra virgin olive oil in a frying pan and fry it for about 15 minutes. To preserve the marinated loin, it should be covered with COLUMELA extra virgin olive oil. Peel the potatoes and cut them very finely. Heat the COLUMELA extra virgin olive oil and fry them over a very low heat for about 20 minutes. Drain and transfer to a frying pan.
Stir with the eggs and serve.