A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
Ingredients
- 6 tbsps olive oil
- 2 lb 3 oz potatoes peeled and thinly sliced
- 6 plump garlic cloves peeled and chopped
- 2 tbsps chopped onion
- 1 tbsp plain flour
- 2 tbsp chopped fresh parsley
- 7 fl oz water or stock
- 3 tbsps white wine
- sea salt and black pepper
- 1 free range egg hard boiled and chopped
- extra chopped parsley to serve
Servings:
Instructions
- Heat the oil in a heavy pan and add the sliced potatoes, turning them to coat and ensuring they don't brown.
- Add the onion and garlic and continue to fry gently.
- Stir in the flour mixing it well. Add the chopped parsley and water or stock with the wine. Bring to a boil then reduce to a simmer.
- Season with salt and pepper and cook until the potatoes are tender, shaking the pan from time to time to prevent sticking.
- Garnish with the chopped egg and more parsley.
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