← Nouns Cooking · Spanish

Ingredients

• 800 g waxy potatoes, peeled and sliced 1 cm thick
• 60 g plain flour, plus 1 tbsp for the sauce
• 3 Eggs, beaten
• 400 ml olive or sunflower oil, for frying
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 125 ml dry white wine
• 600 ml vegetable stock
• 1 pinch Saffron
• Salt
• 2 tbsp Parsley, chopped

Method

1. Season the potato slices with salt. Heat 2 cm of frying oil in a deep frying pan over medium heat. Dust a few slices in flour, dip them in the egg and fry for 3–4 min a side, until golden and puffed. Drain on kitchen paper and repeat.
2. In a wide casserole, heat the olive oil over medium-low heat and cook the onion for 8 min until soft. Add the garlic for 1 minute, then stir in 1 tbsp flour and cook for 1 minute.
3. Pour in the wine and let it bubble for 2 min, stirring, then add the stock and saffron and simmer for 5 min until slightly thickened. Season.
4. Lay the fried potatoes in the sauce in a single layer, or slightly overlapping. Simmer very gently, partly covered, for 20–25 min, shaking the pan now and then, until the potatoes are tender all the way through and the sauce has thickened.
5. Rest for 5 min, scatter with parsley and serve with bread for the sauce.

Tips

• Slice the potatoes evenly so they all cook at the same speed; a sharp knife or mandoline helps.
• Check the stock is vegetarian; chicken stock is also common.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar Spain on a Fork