Cold, peeled, hard-boiled eggs are brought from home. They are eaten with potatoes that are roasted in the bonfire. If you cannot build a bonfire, you can prepare these potatoes on a grill.
Large Russet Potatoes
Extra Virgin Olive Oil
Wash the potatoes well.
Cut each potato almost in half.
Rub with olive oil.
Sprinkle with salt and pepper.
Wrap well with aluminum foil.
Bury the potato in the embers of the bonfire for 30 minutes.
Remove the potato from the fire, and unwrap carefully.