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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Patatas a la Importancia (Spanish Important Potatoes) Recipe

4.2 stars - based on 4 votes
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This recipe for Patatas a la Importancia (Spanish Important Potatoes) is from La Cocina Espaņola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 medium potatoes
3 cloves garlic
1 large yellow onion or 2 medium
olive oil
2-cups chicken broth
3-4 threads Spanish Saffron
2 Tbsp. flour for sauce
2/3 cup flour to coat potatoes
2 eggs, lightly beaten
salt and pepper to taste
Directions:
Directions:
Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and saute until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes - 1/3 to 1/2 inch thick.

Spread flour onto a large dinner plate. Dredge potato slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1-inch deep in a large frying pan. Place pan on medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most of the potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on the stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
These potatoes are probably one of the most delicious and richest potato slices you will ever taste!

 

 

 

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