Potatoes are called Patatas in most of Spain, but in southern spain they’re called Papas. Papa, to the discontent of many Romance-language-speaking fathers, is the Inka word for potatoes. Papas aliñás, literally “Seasoned potatoes”, is served as a starter or as side dish. It is popular as a summer dish in Cádiz. There is a large variety of summer dishes in the Cádizian kitchen, as well as in Spain in general – like the Gazpacho in the previous post. In the wintertime, Tino told me, the cold dishes would give way to the traditional stews.
Participants: 1 Kg. potatoes, 2 small onions, 2 eggs, 100 gr. Olives, 2 cans of tuna, 1 cup Olive oil, 2 tablespoon wine vinegar, 5 Parsley branches. Out of frame: 2 tablespoons Salt.
I’ve never heard of this dish before. But as I received the ingredient list from Tino, I realized it really resembled that of… Niçoise salad. Except that the Niçoise – at least as far as I know – is served fresh and usually in big pieces serenely laying together on one big plate, and in Cádiz they mix all the ingredients together and let them all sleep on it, to see what they’d say tomorrow. Tino had a problem deciding if we should use an egg or not: the traditional way would indeed include an egg but – well – the Mamas leave it out. His own mother would not use it. After much debate, we did use one.
One of the funnier things about meeting people from different culture, is how the same words are sometimes used to describe different things. Tino mentioned to me that he has some friends who are Sefaradi. Sefaradi being the Hebrew word for Spaniard, I was not surprised; But it turns out that in Spanish, this word is used to describe Jewish Spaniards. So Tino certainly got a kick of it when he realized that I would use this word to describe any Spaniard, including him.
So, it was finally time to eat! Both dishes are better served after a few hours, to let the tastes merge together, but they were also wonderful like this.. Lucky for me, Tino made enough of everything to feed a hungry football team after a world cup final, so I could enjoy it the rest of the week, after the two dishes had a long time in the fridge. Hurray!
Here’s a link to the recipe.