This Spanish recipe for “Plato Alpujarreño” reminds me a lot of an English breakfast “Fry-up”. Instead of bacon we have jamón and instead of sausages we have chorizo. There is no fried bread either, instead we have more potatoes, but the look of the two dishes is quite similar and both use blackpudding and eggs. This is a Spanish recipe that you probably didn’t ought to get too fond of though! Just like with a “Fry-up”, if you eat a “Plato Alpujarreño” every day you will probably end up as big as a house with your cholesterol level through the roof. It is so tasty and easy to prepare, however, that it is not easy to resist. In Spain, blackpudding is called “Morcilla” and Spanish morcilla has many variants. The most well-known and widespread Spanish morcilla is “Morcilla de Burgos” which contains mainly pork blood and fat, rice, onions, and salt. In Albacete and La Mancha, the morcilla is filled with onions instead of rice, which completely changes the texture. It is claimed that this is the original Spanish morcilla, and rice was introduced in them to reduce costs (rice expands while onion reduces thus needing more raw material). Other varieties introduce breadcrumbs, pine nuts, almonds and vary the proportions of the other ingredients or flavorings, producing even a sweet morcilla from Galicia in the northwestern region, which is fried and served most commonly as a dessert.

“Plato Alpujarreño”

Ingredients for 4 people:

1,5Kg of potatoes
1 scallion
4 eggs
Blackpudding (Morcilla) (a chunk per person)
Chorizo (a chunk per person)
Green peppers (1 per person)


Peal and cut the potatoes into slices (not too thin)
Chop the scallion.
Add both ingredients to a pan with a decent amount of olive oil and cook until the potato is more or less done.
Wash, remove the seeds and cut the green peppers into medium sized pieces.
Fry them in a frying pan.
Fry the eggs, chorizos, and blackpudding.
Serve one of each of the ingredients, very hot, onto a plate and add a strip of good cured Spanish ham.

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