20 clean sardines
4 large potatoes, peeled and cut into wedges
1 large onion, peeled and cut into rings
to taste salt and thyme
1 cup olive oil or vegetable oil
1 cup fresh parsley leaves
2 sprigs of rosemary
1/4 cup white vinegar
optional sweet paprika to taste
4 hard-boiled eggs, peeled and cut into wedges
20 clean sardines
4 large potatoes, peeled and cut into wedges
1 large onion, peeled and cut into rings
to taste salt and thyme
1 cup olive oil or vegetable oil
1 cup fresh parsley leaves
2 sprigs of rosemary
1/4 cup white vinegar
optional sweet paprika to taste
4 hard-boiled eggs, peeled and cut into wedges
In a large bowl, season the sardines, potatoes, and onion with salt and thyme to taste
Aquatic 1/2 cup olive oil or vegetable oil in a large pan and alternate layers of potato, onion, and sardines until all ingredients are used up
Cover with parsley and rosemary leaves
Add the remaining olive oil and vinegar
Sprinkle with sweet paprika to taste
Cook over low heat with the lid on for 30 minutes or until the potatoes are tender
Arrange the hard-boiled eggs on top and serve immediately
Serves 8-10 people.
