The name of this dish, from Castilla y León in Spain, refers to the way that the humble spud is treated like the finest of meats or seafoods and elevated to the central feature of a meal. It’s also a delicious side dish. Here’s our recipe on how to make it.
INGREDIENTS
• 800g potatoes
• 3 eggs
• 1 green onion
• 3 garlic cloves
• 150 mls of white wine
• 100 g Flour
• Extra virgin olive oil
• Five threads of saffron
• 700 ml of meat or chicken stock
• Salt and pepper
• Parsley
METHOD
1. Peel the potatoes and cut them into slices about 1 cm thick. Beat the eggs in bowl and put flour in a separate dish. Heat olive oil in a frying pan. Dip the potato slices in the egg, then in the flour and fry until they are lightly golden (don’t worry that the potatoes aren’t fully cooked). Remove, drain on kitchen paper and leave to one side.
2. Peel and crush the garlic and mix with the saffron threads and white wine. Heat oil in the frying pan and fry the chopped onion. Add a tablespoon of flour and cook for three minutes before adding the garlic and wine mixture.
3. Add the potatoes. Cover with stock and cook over a medium heat for 15-20 minutes, stirring occasionally.
4. Serve with chopped parsley.
CHEFS TIP:
For a vegetarian version just use vegetable bouillon for the stock. Vegans can replace the eggs with aquafaba (the gloopy liquid that comes in jarred chickpeas).
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