Ingredients:
- 1 kg medium potatoes
- 130 g Fragata black olives
- 1 small onion
- 50 g melted butter
- 5 tablespoons sour cream
- 50 g salmon roe, salt, pepper and parsley
Preparation:
- Chop olives.
- Peel the potatoes, add them to an ovenproof dish with a finger of water, and place in a preheated oven at 200 degrees with the dish covered, until they are tender when pierced with a fork.
- Using a spoon, hollow out the centre of the potatoes and mix with the butter, half of the olives, chopped onion, and sour cream. Salt and mix well.
- Fill the potatoes with this cream, top with olives and salmon roe. Sprinkle with the rest of olives and chopped parsley. Source: “Interaceituna”.