Cross my palm with silver and I will tell you tales of magic and wonder. Or just keep reading ‘cos I cooked something really good!
I see, in your future a little taste of Spain….because today in a final piece of birthday indulgence, I bring to you The Gypsy’s Arm…aka The Brazo Di Gitano.
And what you may ask is the Brazo Di Gitano? Well remember back at Christmas when my family took against me for bringing a Potato Salad Roll to our Christmas festivities? I felt then that despite their negativity it was my duty to bring the PSR to the world. This did not start well. My St Patrick’s Day Corned Beef PSR was an mitigated disaster. But redemption is at hand with The Gypsy’s Arm.
I LOVE this recipe. And yes, I am yelling at you because it’s that good. It’s like someone took every lovely taste of Spain and mixed it together and then wrapped it up in potato. And mayo.
Why a Gypsy’s Arm? I have no idea. But when something tastes this good why question it? I found the original version of this recipe in Anya Von Bremzen’s The New Spanish Table which I thought was an amazing book even before I discovered it had a potato salad roll.
So what’s so good about this recipe? Well, potatoes and mayo…
But also tuna, tomatoes, olives, capers, red onions and anchovies. And to make things even better, I added some avocado to mine, hence the greenish tinge.
The flavours of this dish took me right back to a trip to Barcelona a few years ago. It really is Spain on a plate. And so easy.
Make your mashed potato and spread out on a tray.
I left mine a bit chunky so it was still a bit like a regular potato salad. Then put your tuna filling on top. Spread to the edges.
Then, shake, rattle and roll!!!
Don’t worry if it cracks a little, or a lot, you can just press it together. Plus you will shortly be adding your mayo (and avocado topping) so small cracks won’t matter.
Then, channel your inner Gaudi and decorate the outside of roll as you see fit.
Trim the edges so you have a nice clean line before serving.
Eat and transport yourself back to the streets of Barcelona…
Have a great week! And there are only 2 days to go for the Birthday giveaway. Subscribe or get one of your friends to subscribe to win a fabulous vintage cookbook. Prize drawn on Monday!
- 900g / 2 pounds medium-size Yukon Gold potatoes, unpeeled
- 3 tablespoons milk
- 2 tablespoon extra-virgin olive oil
- Coarse salt (kosher or sea)
- 180g oil packed tuna, drained and flaked
- 1 medium-size tomato, finely chopped
- 1/3 cup sliced pimiento-stuffed olives, plus more for decorating the roll
- 6 to 7 piquillo peppers (from a can or jar),
- 8 to 10 oil-packed anchovy fillets
- 1 tbsp capers
- 1/2 red onion, finely diced
- 1/4 cup minced fresh flat-leaf parsley
- 6 sliced pickled jalapeno peppers(optional) plus more to garnish
- 1/2 cup mayonnaise
- 1/2 avocado (optional)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 large garlic clove, crushed with a garlic press
- Dash of tabasco (optional)
- Sliced olives,
- Slices of Piquillo Pepper
- Pickled Jalapenos
- Diced Tomatoes
- Boil the potatoes until tender, about 30 minutes. Let potatoes cool and then peel.
- Combine in a bowl with milk and olive oil and mash until fairly smooth. Season with salt to taste.
- Cover a large baking sheet with waxed paper. Spread mashed potatoes onto waxed paper in a thin rectangle approximately 30cm x 15cm.
- Mix the tuna, tomato, olives, capers, red onions, piquillo peppers, and parsley together. Then spread this mixture over the mashed potato. Spread out to the edges as much as possible.
- Season with salt and pepper.
- Starting at the long end, roll the potatoes up jelly-roll fashion, using the paper to shape the roll without catching the edge of the paper in it. When roll is finished, slide the paper out from under it. Pinch together any tears in the potato roll.
- Combine mayonnaise, avocado, olive oil, lemon juice and garlic in a small bowl. Whisk to mix and season with salt to taste. Spread the mayonnaise mixture all over the roll and decorate with piquillo peppers, anchovies,tomatoes, capers and olive slices. Place the roll in the refrigerator to chill for 2 to 3 hours. To serve, cut the roll into thick slices.
- You can vary the ingrendients to suit your taste. Love anchovies? Add some to the filling. Hate 'em? Leave them out altogether!
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