Ingredients for 4:
- 5 leeks
- 3 medium potatoes
- 1 salt pizza
- olive oil
- Water
Preparation:
1. Clean the leeks well and cut them into slices of about one and a half centimeters. Peel the potatoes and cut them irregularly but keep them even in size to even out the cooking.
2. In a deep pot with a little olive oil, add the leeks, season with salt and pepper and skip them for a few minutes.
3. When the leeks start to be tender, add the potatoes and cook them for 2 minutes with the liquid that the leeks have released.
4. After cooking the potatoes for those minutes, and without them having taken on color, pour water until it covers all the ingredients and exceeds approximately 2 cm.
5. When it starts to boil, lower the heat so that the potatoes do not break and cook the porrusalda for approximately 20 minutes, or until the potatoes are done. Season with salt and pepper and serve immediately.