Pipirrana Recipe

• 6 Eggs
• 6 Potatoes (peeled & cubed)
• 1 Green Pepper (seeded & diced)
• 1 Red Pepper (seeded & diced)
• 1/2 Onion (chopped)
• 1 large fresh Tomato (chopped)
• 1 tin Tuna (drained)
• 70g Green Olives with Pimento/Anchovy (halved)
• 4 tbsp Extra Virgin Olive Oil
• 2 tbsp Vinegar
• 1 tsp Salt

• Boil eggs in water and immediately remove from heat.
• Cool and peel the eggs. Cut them into quarters and set aside.
• Bring a large pot of salted water to boil. Add potatoes and cook for 15 minutes, or until they are slightly tender.
• Drain and transfer the potatoes to a large bowl.
• Toss with eggs, peppers, onion, tomato, tuna, green olives, olive oil and vinegar.
• Season to taste with salt.
• Refrigerate and serve cold.