Spanish Patatas a la Importancia
Servings: 4
Ingredients
| Qty | Ingredient |
|---|---|
| ⅓ cup | extra virgin olive oil |
| 2 ea | medium sized yukon gold potatoes, sliced into ¼ inch rounds |
| 2 ea | cage-free organic eggs, cracked and whisked |
| ¼ cup | all-purpose flour |
| ½ ea | onion finely diced |
| 3 ea | cloves garlic finely minced |
| 1 tbsp | corn starch |
| ½ tsp | sweet smoked Spanish paprika |
| ½ cup | white wine |
| 3 cups | vegetable broth |
| handful | freshly chopped parsley |
| salt and pepper |
Preparation
- Mix flour, salt and pepper in a bowl
- Coat the potato slices by dunking in the flour mixture then in the eggs
- Fry the potatoes in the olive oil in a single layer 3 minutes per side at medium high heat; place on paper towels
- In the same pan, saute the onions and garlic 3 minutes
- Add the corn starch, paprika and white wine and simmer till a thick sauce is formed
- Add the potatoes and vegetable broth and simmer 25 minutes to the desired consistency
- Garnish with fresh parsley, enjoy