Preparation time: 15 min - Cooking time: 35 min
People 6
Ingredients
1 k potatoes
Flour (XNUMXg)
3 eggs
Extra virgin olive oil
2 cloves of garlic
6 strands of saffron
6 parsley sprigs
1 cebolla great
250 g vegetable broth
Sal Island
Crafting
Peel, wash and cut the potatoes into approximately 1 cm slices. Season. Dredge the potatoes in flour and then in the beaten eggs. Fry in plenty of hot oil. Drain on absorbent paper (at this step the potatoes are raw)
Mash the peeled and chopped garlic cloves with the saffron, a sprig of parsley and salt. Sauté the peeled and chopped onion in a little oil until it begins to brown. Add the mashed potatoes and the vegetable broth.
Arrange the potatoes in a clay pot and cover with the sauce. When it starts to boil, adjust the salt level and cook over low heat for about 20 minutes. Move the assembly gently from time to time.
Remove from heat, sprinkle with the remaining chopped parsley and let sit for 5 min. Serve in the same casserole.
See all recipes with origin: Castilla y Leon
