How I Make the PERFECT ENSALADILLA RUSA | Spanish Tapas #5

This time, I’m using a different EVOO variety — you’ll see which one in the video! Step by step: 1. Cook the vegetables — Boil the potatoes and carrots until perfectly tender. 2. Boil the eggs — Cook the eggs in the same water, then let them cool. 3. Prepare the ingredients — Chop the piparras, pickles, olives and piquillo peppers. 4. Make the homemade mayo — Blend the egg with sunflower oil, tuna and anchovy oils, mild EVOO and a squeeze of lemon. 5. Mix everything together — Combine the potatoes, carrots, eggs, peas, tuna, vegetables and homemade mayo. 6. Plate the ensaladilla — Fill a mould, press gently and remove it carefully. 7. Finish with EVOO — Add the anchovy, pickles, piquillo pepper and... a drizzle of who knows which EVOO? 00:05 Ingredients 00:40 Boiling the Essentials 00:50 Preparing Canned & Pickled 01:42 Time for the Star Ingredient — Homemade Mayo 02:19 Building the Russian Salad — Everything in the Bowl 02:55 Final Plating I hope you enjoy this meal. See you in the next one! Sergi.