Plato Alpujarreno is the Sierra Nevada mountain platter of fried eggs, chorizo, morcilla, jamon Trevelez, papas a lo pobre and pisto, plated together on a tin platter.

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.

Where to eat Plato Alpujarreno in Granada

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Make it at home

Serves 245 minEasy

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

  1. 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.
  2. In a second pan heat the remaining olive oil. Brown the morcilla on both sides, then the chorizo. Remove and slice into rounds.
  3. Fry the eggs sunny-side up in the same pan, keeping the yolks runny.
  4. Plate the potatoes as a bed, then arrange morcilla, chorizo, jamon slices and the eggs on top.
  5. Serve immediately with bread to mop the yolk.

Editor tip. If you cannot find Trevelez jamon, use a 24-month serrano and the dish still works.

Common allergens: Egg.