Sopa y bollo
5-6 large potatoes, peeled and sliced
2 large onions, sliced
4 long green peppers, sliced
1 large tomato, if in season
A few broad beans, if in season, cut into ½ inch pieces, but not shelled
A few asparagus stalks, if in season, torn into small pieces
1 head garlic, broken into cloves but not peeled
1 loaf day old bread, torn into small pieces
Heat olive oil, then add potatoes. Turn infrequently, so they don’t burn on the bottom, but don’t turn too much or they will break apart.
When soft, add the onions and garlic; cook a few minutes more, then add the green pepper and tomato, and other seasonable vegetables. Cook until potatoes are ‘al dente’.
Add water to cover the potatoes; after it boils, heat through a few minutes. Add the torn bread and cook until the liquid has been absorbed.
When people have nearly eaten their fill, prepare the bollo.
1 tin tuna, not drained
2 hard boiled eggs, chopped
2 spring onions, chopped
1 orange, peeled and chopped
Add the above ingredients to the leftover sopa, and stir.