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Stuffed Baby Potato Tapas Veg  CD  HD  Spanish  25mins


Makes 12    Vegetarian  Cold  Appetiser Tapa  Starter  Hors d'oeuvre  Spain Europe




12 New Potatoes, cleaned

2  Hard Boiled Eggs

2 tbsp Mayonnaise

1/2 teasp minced Garlic

1 teasp freshly chopped Parsley

2 grated  Onions





1. Place the potatoes in a saucepan, cover with cold water then bring to the boil. Reduce the heat and simmer for about 8 to 10 minutes or until tender. 


2. Drain the potatoes and dry on kitchen paper. 


3. Cut the top and bottom of the potatoes off , vertically, so the potato will stand then scoop out the centre of each potato, leaving  a 3mm/1/8-inch shell, reserving the potato scraps.


4.  Peel and chop the eggs and place in a mixing bowl, together with  the reserved potato scraps,  mayonnaise, garlic, parsley and onions. Mix thoroughly and season with salt and pepper. 


5. Season the potato shells with salt and pepper then fill each potato with the chopped egg mixture. Serve at room temperature.




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