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Spanish Potato Recipe – Important Potatoes – Patatas a la Importancia

spanish-potatoes
spanish-potatoes

 

What a great name for a recipe! If you are looking for a new way to dish up potatoes here´s a recipe to try. It would have been a main dish in years gone by. When no other ingredient was available and times were hard the store of potatoes from the vegetable garden are what kept many a family going.

These days it is often served as a side dish with meat or with more expensive ingredients like truffles or lobster.

 

Image – Important Potatoes

 

Patatas a la Importancia

 

Makes 8 tapas, 6 side dishes or 4 main meals

 

1 kg baking potatoes ( or 4 large ones)

65g plain flour

salt

2 eggs

8fl oz olive oil

pinch saffron

4tbsp hot water

1 small onion, finely chopped

parsley, to serve

3 cloves garlic

black pepper

120ml white wine

300ml chicken stock, or water

 

Method

 

Peel and cut the potatoes into 10mm slices. Put into a bag with the flour and 1/2 tsp salt. Hold or tie well and shake until well-coated. Discard the bag and excess flour. Place beaten eggs in a shallow bowl. Heat the oil in a frying pan, dip the floured potato slices in the egg and fry a few at a time, turning once, until brown on both sides, about 4 minutes. They will not be cooked. Remove and drain. Crush the saffron into a bowl, pour over hot water and leave to steep.

Put 1 tbsp of oil used for frying the potatoes in a heatproof dish. Sauté the onion until soft. Combine parsley, garlic, pepper, wine, 1 tsp salt and 1 tbsp flour in a blender or mortar and pestle.  Add any leftover egg. Blend until smooth. Pour into the heatproof dish with the onions, add the stock or water then the potatoes, spreading evenly. Cook on high heat so potatoes bubble gently. Don´t stir put shake the pan frequently. When the potatoes are tender, about 25 minutes, remove from heat, leave to stand for about 10 minutes, garnish and serve.

That´s how you turn humble potatoes into important ones.

 

Image ©spainonafork.com