Ingredients

Tapas for 4

• 2 large Potatoes (800g / 28oz.)
• 3 Eggs (or 100g vegan egg substitute)
• 4 Tbsp All-Purpose Flour
• 1 large Onion, finely diced
• 4 Garlic cloves, minced
• 1/4 cup Extra Virgin Olive Oil
• 1 tsp Spanish La Vera smoked paprika
• 125 ml White wine
• 2 cups Vegetable stock
• 10 threads of Saffron (0.5g / 0.02oz.)
• Small handful of Fresh parsley
• Cracked black pepper (to taste)
• Pink Himalayan Salt (to taste)

Equipment

• 2 small Glass bowls (for flour and egg)
• Large 12 inch skillet 
• Cutting board and sharp knife
• Cooking Tongs

How to Make Spanish Potatoes | Patatas a la Importancia

STEP 1 – Prep potatoes

• Wash and slice the potatoes into rounds of about a centimeter (half an inch); 
• Season them with some salt and pepper. 
• Add the flour to a plate, and beat the eggs in another small bowl with a dash of cracked black pepper and a pinch of salt. 
• Pass the potatoes through the flour and then through the beaten eggs. 

STEP 2 – Fry Potatoes

• Heat the olive oil on medium heat and once hot, fry the potatoes for 3 minutes per side (they won’t be cooked through, but just lightly golden). 
• Transfer to a plate lined with some paper towel to drain off the excess oil .Set the potatoes aside and prepare the sauce. 

Step 3 – Prepare the Sauce

• Add the finely diced onion and fry on medium-high heat until lightly golden in the same pan used to cook the potatoes. 
• Add the minced garlic and continue to fry for 2 minutes until fragrant and golden. 
• Add a tablespoon of flour and stir through, then add the smoked paprika and season to taste with salt and freshly cracked black pepper. 
• Add the wine, and once it begins to bubble and simmer, leave it to cook for 5 minutes. 

Step 4 – Add potatoes and veggie stock

• Carefully transfer the potatoes to the saucepan with the sauce, then pour in the broth and a few threads of saffron. 
• Once the stick is bubbling, reduce heat and simmer until most of the liquid has evaporated (around 30 minutes). Avoid stirring throughout cooking. Just give the pan a little shake to loosen up the liquid and potatoes. 

Step 5 – Serve

• Serve straight from the pan and garnish with a little freshly chopped parsley, a dash of sea salt, and some freshly cracked black pepper. 
• Best served with a warmed fresh baguette to mop up the delicious sauce.

Cooking Tips: 

Use Olive oil for frying

• Use a good quality olive oil or even an extra virgin olive oil for this recipe. While vegetable oils are cheaper, a good quality olive oil is recommended as it helps build flavor in the sauce. EVOO and olive oils are also much healthier to cook and fry with and remain stable, maintaining many of their nutrients even when cooked at a high heat. 

Choose the Right Potatoes

• Waxy potatoes like Yukon Gold or Spanish varieties such as Monalisa or Kennebec are ideal. These hold their shape well during frying and simmering without becoming mushy.
• Avoid very starchy potatoes like Russets, as they can fall apart in the broth.

Cut Even Potato Slices

• Cut the potatoes into uniform slices, about 1 cm thick (approximately 1/2 inch). This ensures even cooking, with each slice getting crispy during frying and tender after simmering.

Season the Potatoes Before Battering

• Lightly season the potato slices with salt before coating them with flour and egg. This ensures that the potatoes absorb the seasoning, enhancing their flavor from the inside.

Cook Slowly

• Simmer slowly for about 30 minutes on low heat, just enough time for the potatoes to absorb the broth. The goal is to have soft, creamy interiors without overcooking them.