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Morcilla de Burgos (rice black pudding) sautéed with eggs

Preparation

Remove the skin from the black pudding and break it up into pieces. Fry the crumbled black sausage for a short time in a frying pan. Meanwhile, beat the eggs in a bowl. Add the fried black sausage to the egg and mix it well. Season with salt. Heat the Spanish olive oil in the frying pan and cook the mixture of black pudding and eggs until it becomes dry. Place the resulting revuelto on top of the slices of bread and serve at once.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Burgos black sausage sautéed with eggs. Photo by: Toya Legido/©ICEX.

Presentation

Serve with some chopped chives

Nutritional Facts

Energy (kcal): 482
Energy (kJ): 2,017
Protein (g): 20.1
Fat (g): 35.9
Carbohydrates (g): 19.6
Fibre (g): 0.7
Iron (mg): 11.3
Vitamin B12 (µg): 0.6
Selenium (µg): 11.2

 
Information provided by: The Spanish Nutrition Foundation (FEN) 

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