Corn with peas and sausage

Ingredients

• 5 medium potatoes (900 g)
• 1/2 teaspoon salt
• 1500 ml water
• 300 g canned corn with peas and peppers
• 200 g spicy smoked sausage
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 15 g parsley
• 1/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 125 ml water
• 15 g lard
• 1 egg
• 1/8 teaspoon salt

Preparation

1. Peel the potatoes and cut them into rounds about 5 mm thick. Put them in a saucepan with 1500 ml water and 1/2 teaspoon salt. Boil for 12 minutes, until nearly tender, then drain. 2. Drain the canned vegetables. Put the potatoes in the saucepan with the vegetables, sliced sausage, oregano, basil, parsley, 1/4 teaspoon salt, pepper and 125 ml water. 3. Cook over medium heat for 10 minutes, until most of the water has cooked off. Turn off the heat and leave the dish to cool for 5 minutes. 4. Melt the lard in a frying pan over medium heat. Add the egg, season with 1/8 teaspoon salt and fry for 4 minutes, turning it once, until the white is set. Place it on top of the vegetables.