How to Cook an Authentic Plato Alpujarreño

A rustic, mountain platter that brings together the finest cured meats and produce of the Sierra Nevada. This is the ultimate comfort food from the high villages of the Alpujarra region.

Plato Alpujarreño is a legendary mountain dish born in the high altitude villages of the Alpujarra, a region spanning the provinces of Granada and Almería. Historically, this high-calorie meal provided essential energy for laborers working in the harsh conditions of the Sierra Nevada mountains. Today, it remains a staple in local ventas, offered to hungry hikers and travellers looking for a true taste of the Andalucían countryside.

The beauty of this dish lies in its simplicity and the quality of its components. While every village has a slight variation, the core elements remain constant: slow-cooked potatoes, fried eggs, and a selection of cured or preserved meats. In Andalucía, it is perfectly acceptable to use high-quality store-bought lomo de orza (pork loin preserved in lard) to save time, as the focus is on the assembly of these bold, salty flavours.

Serves: 2 · Prep: 15 min · Cook: 35 min

Ingredients

• 400g (14oz) floury potatoes, such as King Edward or Maris Piper, peeled and sliced into 5mm rounds
• 1 medium white onion, thinly sliced
• 1 green bell pepper, sliced into strips
• 150ml (5fl oz) extra virgin olive oil
• 2 soft cooking chorizos (chorizo fresco)
• 2 links of morcilla (Spanish blood sausage)
• 4 slices of Jamón de Trevélez or a high-quality Jamón Serrano
• 4 large free-range eggs
• 2 thick slices of lomo de orza (marinated pork loin), or alternatively, two pan-fried pork loin steaks
• Sea salt to taste

Method

1. Heat the olive oil in a large, wide frying pan over a medium heat.
2. Add the sliced potatoes, onions, and green peppers to the pan. Season lightly with salt.
3. Lower the heat and cook the vegetables slowly, occasionally turning them, for about 20 to 25 minutes until the potatoes are tender and slightly golden. This style of potato is known locally as patatas a lo pobre.
4. While the potatoes are cooking, place the chorizo and morcilla in a separate small frying pan over a medium heat. Prick them with a fork to release some fat and fry for 8 to 10 minutes until cooked through.
5. If you are using pork loin steaks instead of pre-prepared lomo de orza, fry them in the same pan as the sausages until browned and cooked.
6. Once the potatoes are ready, use a slotted spoon to lift them out of the oil and divide them between two large serving plates.
7. Using the remaining oil in the potato pan (increase the heat to medium-high), fry the eggs until the edges are crisp and lacy but the yolks remain runny.
8. Assemble the plates by placing the fried eggs on top of the potatoes.
9. Arrange the cooked chorizo, morcilla, jamón, and pork loin around the eggs and potatoes.
10. Serve immediately while everything is piping hot.

Tips & variations

• For a more authentic touch, include a few fried Padrón peppers on the side for an extra bitter-salty kick.
• Ensure your oil is hot enough before frying the eggs: you want the characteristic crisp brown edge (puntillita) that is prized in Andalucían cooking.
• If you cannot find Spanish morcilla, a firm British black pudding is a reasonable substitute, though the flavour profile will be slightly more peppery and less creamy.
• The dish is traditionally served on a terracotta plate (barro) which helps retain the heat of the mountain air.

What to serve it with

This is a heavy, complete meal that needs very little else. A few slices of crusty white bread are essential for mopping up the egg yolks and oils. To drink, choose a robust red wine from the Contraviesa region of Granada or a cold Alhambra Reserva 1925 beer. The carbonation and bitterness of the beer cut through the richness of the pork fats perfectly.