With potatoes (Patatas, in Spanish), eggs and some more ingredients, this is an easy recipe, with origins in Castilla y León, Spanish Autonomous Community
Although its name may sound a little bit “pompous”, even with that possible English translation, this recipe is, in fact, easy and tasty. A lot of people think potatoes are just an aliment used to come with almost any other main dish, but today we will discover potatoes can really be the principal component of a tasty recipe. Are you ready?
Ingredients: (Serves four)
- 1 Kg. (2 Pounds) potatoes approximately
- 2 eggs
- 1 small onion
- 2 garlic cloves
- 4-5 tablespoons of flour
- 1 cup of oil (if olive oil, much better)
- Some parsley
- Salt
Personally, I also use some “sal de ajo” or “garlic salt” and dried parsley.
Directions:
- Peel and wash the potatoes. Cut them in slices of 1 centimetre (40 inches) aprox. and salt them. In case you have some garlic salt and dried parsley, add some on the slices too.
- Now you have to put the flour on a dish and in a different one, beat the eggs. Take every slice of potato and cover it first with flour, and then with the beaten eggs (both sides).
- Fry them in abundant oil, maybe you will need more than one cup of oil, depending on the size of the frying pan.
- After all the slices of potatoes had been fried (yes, this could take some time!), cut the onion in small slices and sauté it, low heat, until it gets a little bit brown.
- Meanwhile, you have to chop the garlic (as much as possible) and, together with the parsley, washed and also chopped and the salt, mash them in a mortar.
- When the onion is brown, add a tablespoon of flour and stir fast for a short time. Then, add the mashed onion, parsley and salt, and go on stirring it all for some seconds and turn the heat off. (This sauce should receive not more heat).
- Put the fried slices of potatoes inside a saucepan, cover them with the above-mentioned sauce, and finally cover the potatoes with water.
- Let them cook, low heat, until they are tender and cooked. The water should become sauce, and remember you’ll have to “shake” carefully the saucepan, so that the potatoes don’t stick to the bottom of the saucepan.
Ok, this is the “basic”, original recipe, but you can make it more tasty following these directions:
Extra Ingredients:
- 250 grams of prawns
- 100 grams of clams
Extra Directions:
- Boil prawns, peel them and keep this water back, to be used later.
- Clams must be some 30 minutes submerged in water, so that they can loose the sand inside of them. In case you are use frozen clams, this step won’t be necessary.
- Put some oil on a pan, not very much, and add some chopped garlic and parsley. Don’t let the garlic get too brown, and add the clams. They will be ready when completely open. If any of the clams do not open, put it aside and don’t use it. Better if it goes to the garbage can!
- Once we have the open, cooked clams, the boiled prawns and the water from their boiling, when we had already added the water over the fried slices of potatoes (see above), we will add these three new extra ingredients
¡Que aproveche!
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