Spanish Traditional Cuisine

Potatoe Gazpachuelo

Three kg of potatoes. 1/4 kg of clams. 1/4 kg. of prawn tails. Parsley. 2 garlics. 2 eggs. 1/4 litre of genuine Spanish olive oil.. Salt. Vinegar.

Peel the potatoes and cut them thinly, after washing them. Put them in a high bowl. Add water until the potatoes are covered, and also add a bit of parsley, the garlics, peeled and cut into two pieces, and the clams (wash the clams previously). Boil the water until the potatoes are tender. Some minutes before finishing the cooking time, add the prawns (peeled) and the salt. Meanwhile, put the eggs in a mixing glass and beat them, adding slowly the oil until you get a perfect mayonnaise. Once finished the mayonnaise, add two spoofuls of vinegar and half a glass of the boiled water, always beating the mayonnaise. Now add slowly the mayonnaise to the water and the potatoes, separated from the fire. The soup must be watery. Add salt and vinegar if necessary.