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Fry the morcilla in the oil, remove and reserve.
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In the same oil fry the peeled, chopped tomatoes. When they are almost fried add the peeled, chopped garlic.
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Add the spinach and when it is poached add about 1.5l – 2l of water.
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When it starts to boil add the mint and a little at a time add flour to bring it to the consistency you want, like thick cream.
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Stir and add more water or flour to get the correct consistency.
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Taste and check for seasoning, then add the morcillas and serve.