Spanish · Main
Egg-battered potato rounds braised in saffron-garlic broth.
Photo by Valdavia · CC BY-SA 3.0
Patatas a la importancia elevate inexpensive potatoes by coating thick slices in flour and egg, frying them golden and finishing them in saffron-scented broth.
Technique notes
Spanish kitchen
Spanish patatas a la importancia are flour-and-egg-coated potato slices braised in a fragrant saffron parsley broth.
Slice potatoes ½ inch thick and season. Dredge in flour, then beaten egg.
Shallow-fry in oil over medium heat 2 minutes per side. Transfer to a wide casserole.
Pour off all but 2 tablespoons oil. Cook onion 7 minutes. Pound garlic, parsley and saffron; stir in, then add wine.
Add stock and remaining salt, pour over potatoes and simmer very gently 20–25 minutes until tender.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Patatas a la importancia elevate inexpensive potatoes by coating thick slices in flour and egg, frying them golden and finishing them in saffron-scented broth.
Refrigerate for up to 3 days and reheat gently without vigorous stirring.
Serve hot in shallow bowls with plenty of saffron broth and bread.
