Ingredients: 1 dozen potatoes more or less the same size cured ham 1 onion 300 g of tomato broth 1 small tin of peppers 200 g of peas 1 egg breadcrumbs white wine flour oil salt.
Fry the finely-chopped onion in a pan, saving two spoonfuls for the sauce. When it browns, add the peeled, cleaned and chopped tomato and leave to fry on a low flame. Meanwhile, put the peas on to boil, peel the potatoes and hollow them out with the scoop so that they can be stuffed later.Once the onion and tomato are fried, salt and mix with the peas, then fill the potatoes. Cover and dip in beaten egg and breadcrumbs and fry in plenty of oil. Place the onion put to one side in a pan and when it browns, add the finely-chopped cured ham and a tsp of flour, toss in oil and add a splash of white wine and a small cup of broth. Then pour this over the potatoes and leave to cook on a very low flame. Add more broth if the sauce gets too thick.
Serve in a dish with strips of pepper.