This website uses cookies to guarantee the best experience for the user. If you continue browsing, we consider that you agree to their use. For more information, or to find out how to change your settings, see our cookie policy





Which area of Spain is it typical?

Autonomous region:
Castile-Leon

Castilla y León


Preparation

Ingredients

Ingredients for 4 people: 800g of potatoes 3 eggs 1 small onion 2 cloves of garlic 3 spoonfuls of flour 1/2 cup of olive oil 1 sprig of parsley 6 strands of saffron salt

Preparation

Peel, wash and cut the potatoes into rounds approximately 1cm thick; season them. Put the flour in one dish and beat the eggs in another. Put the potatoes in the flour and then into the beaten egg. Fry in plenty of hot oil. Make a paste with the garlic, saffron, parsley and salt. Heat 3 spoonfuls of oil and cook the peeled and chopped onion until it begins to brown. Add 1 spoonful of flour, stir rapidly and add the paste, without stopping stirring. Put the potatoes in a casserole, pour the mixture you have prepared over them and add 2 cups of water or stock. Place on the heat and, when it begins to boil, correct the seasoning and cook on a gentle heat for 20 minutes, stirring occasionally. Take off the heat, sprinkle with chopped parsley and put into a fairly hot oven, letting them cook for another 5-10 minutes.

Presentation

Serve in the same dish. You can also put some potatoes in their sauce on to each plate and sprinkle chopped parsley on top.

More information

Recipe information

Category:
First course

Cooking time:
30 minutes

Season:
All year

Nutritional information

Energy:
Low

Cholesterol:
Average

Saturated Fatty Acids:
High




More typical recipes by season


You may be interested in




X Switch to mobile version