Ingredients (4 Servings)

  • 200 ml olive oil
  • 2 potatoes (400 g)
  • 1 tomato (300 g)
  • 2 green peppers (160 g)
  • 400 g crusty bread (French bread or similar)
  • 600 ml of water with a low mineral content
  • 1 pinch of salt to taste

Nutritional values (per serving)

Calories413 kcal
Fat7 g
Sodium649 mg
Carbohydrates73 g
Protein12 g
Phosphorus156 mg
Potassium823 mg
Liquid406 ml


Crumble the bread and put it in the bottom of a bowl. Peel the potatoes and slice ​approximately ½ cm thick. Wash the tomato well and dice. Wash the peppers and cut it into small strips. Add oil to a sauté pan over medium heat, heat and add the potatoes. When the potatoes are golden brown remove them and set aside in a separate dish, draining the oil on absorbent paper. In the same pan with the same oil add the pepper. When the pepper is well cooked, remove and set aside with the potatoes. Sauté the tomatoes a bit in the same pan with the same oil. After a few minutes, when the tomatoes are fried, add the potatoes and pepper and allow to sauté together. Then, add the water and a pinch of salt. When the water begins to boil, let boil for about 3 minutes over low heat. Prepare four bowls with the torn bread in the bottom and pour the contents of the pan over the bread in each bowl. Serve hot.

Nutrition Tips

Alora Breach Soup belongs to the category of hot soups and therefore is best prepared in autumn and winter. Since this is a food high in water content, it is preferably recommended for persons who have a good residual diuresis. For patients who no longer urinate, the most appropriate time for consumption would be shortly before dialysis. This soup can be accompanied by a variety of other accompaniments and therefore can be adapted to many different palates. It may be accompanied by cucumber, onion, oranges, radish, figs, grapes, etc ... depending on seasonal availability and taking precautions for accompaniments that are high in K content. It would also be advisable to apply techniques to reduce K content, such as soaking and double-cooking thus making the dish healthier. It is recommended, after the potatoes and vegetables are peeled and chopped, that they be soaked to remove starch and potassium. They may then be drained and the water discarded. For the same reason, you can replace regular loaf bread with the same type of bread without salt. You can also peel the tomatoes and remove the seeds to suit your tastes, which furthers reduce the amount of potassium in the prepared dish. This dish, fully of heart-healthy ingredients from the Mediterranean diet, is suitable for vegetarians and vegans. However, celiacs should replace the crusty bread with gluten-free bread. The leftovers can be used to make a kind of hash with a little oil and chives.
Another typical dish from Malaga is known as "bolos". Every first Saturday of October the town of Álora (Malaga) celebrates Perota Soup Day, when the town invites all visitors and encourages them to come and try this delicious dish.