COZY Spanish Potato Stew | Classic Patatas en Ajopollo Recipe

By Spain on a Fork · 60 min

Ingredients

Instructions

1. Heat the olive oil in a stock pot over medium heat.
2. Cut the baguette slices into small cubes, peel the garlic cloves, and roughly chop the tomato.
3. Add the bread cubes, garlic and blanched almonds to the oil and stir constantly for 4 minutes, until lightly fried. Add the chopped tomato and cumin, season with salt and pepper, and keep stirring for 3 minutes, until the tomato is lightly sautéed. Remove from the heat and transfer everything to a bowl.
4. Peel the potatoes and cut them into bite-sized pieces about 2 cm (3/4 inch) thick.
5. Return the pot to the stove, add the potatoes, and pour in enough broth to just cover them. Add the saffron and bay leaf and bring to high heat.
6. Meanwhile, put the fried mixture into a tall container, add 1/4 cup (60 ml) water and blend with an immersion blender until smooth.
7. After about 20 minutes of cooking, check that the potatoes are tender when pierced with a toothpick. Stir the purée into the stew, then crack the 4 eggs evenly over the top.
8. Cover the pot, reduce to low-medium heat and simmer for 3-4 minutes, until the egg whites are set.
9. Serve in shallow bowls, garnished with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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