History
Plato Alpujarreno originates in the Las Alpujarras villages above 1,000 metres, where mountain shepherds and farmers needed a high-calorie one-platter meal. The dish is the canonical introduction to Granadina mountain cooking, with each component sourced from the Alpujarras: jamon from Trevelez at 1,500 metres, morcilla blood sausage from Pampaneira, papas from the high-altitude potato terraces. In Granada city the dish moved into restaurants on the tapeo route during the 1960s tourism boom and remains a fixture at any taberna that calls itself Granadina. Recent versions add chorizo de Sierra Nevada and substitute the lard-fried papas with olive oil from the Sierra Magina.
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Common allergens: Egg
Make it at home
Ingredients
- 4 medium potatoes, sliced thin
- 1 green pepper, sliced
- 1 small onion, sliced
- 4 eggs
- 150g morcilla (blood sausage)
- 150g chorizo
- 100g jamon Trevelez or jamon serrano
- 100ml extra virgin olive oil
- Sea salt
Method
- Heat half the olive oil in a heavy pan. Fry the potatoes, peppers and onion slowly over medium heat until tender and golden, about 20 minutes. Salt and drain.
- In a second pan heat the remaining olive oil. Brown the morcilla on both sides, then the chorizo. Remove and slice into rounds.
- Fry the eggs sunny-side up in the same pan, keeping the yolks runny.
- Plate the potatoes as a bed, then arrange morcilla, chorizo, jamon slices and the eggs on top.
- Serve immediately with bread to mop the yolk.
Tip from the editors. If you cannot find Trevelez jamon, use a 24-month serrano and the dish still works.
Where to eat plato alpujarreno
Plato Alpujarreno in Granada
Las Tinajas ★ 4.4
Las Tinajas in Granada is the second-generation Figares institution open since 1971, with clay tinajas overhead and a Vinos de Granada wine cellar.
Book1 week ahead
TipOrder off the menu del dia at lunch; the same kitchen runs a la carte in the evening at double the price.
Chikito ★ 4.3
Chikito in Granada sits where Cafe Alameda hosted Lorca and Manuel de Fallas Rinconcillo circle in the 1920s; Jose Carlos Exposito runs the kitchen.
Book3 days ahead
TipClosed Wednesdays; the front bar pours free tapas at lunchtime if you do not want to commit to the dining room.
Bodegas Castaneda ★ 4.5
Bodegas Castaneda on Calle Almireceros in Granada runs to 00:30, the citys most reliable late tapeo stop with free tapas and house vermut on tap.
TryFree tapas with vermut
TipThe tapas rotation slows after 23:00 but does not stop; the kitchen runs until close.
Mirador de Morayma ★ 4.4
Mirador de Morayma in Granada is the Albayzin carmen named for Boabdils wife, with terraced gardens facing the Alhambra and a remojon-bacalao menu.
Book1 week ahead
TipClosed Sundays and Mondays; book the carmen terrace not the indoor room from May to October.
Antigua Bodega Castaneda ★ 4.3
Antigua Bodega Castaneda on Calle Elvira in Granada runs to midnight with house vermut on tap and Andalusian raciones, a late-tapeo classic.
TryVermut and Andalusian raciones
TipTwo-stop crawl with Bodegas Castaneda around the corner; this one is heavier on raciones.
More cities are in research. Want plato alpujarreno covered somewhere specific? Tell us where you want to eat.