Spain's Most UNDERRATED Potato Dish | Papas en Colorao Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. After a couple of minutes, fry the baguette slices, garlic cloves (peeled) and almonds for 3 to 4 minutes, until golden all over. Remove them and set aside.
3. Meanwhile, peel the potatoes and cut them into bite-sized pieces about 2 cm (3/4 inch) thick.
4. In the same pan over the same heat, add the potatoes and fry, stirring every 2 to 3 minutes.
5. While the potatoes cook, blend the fried baguette, garlic, almonds, chopped parsley, a pinch of sea salt and 240 ml (1 cup) water until you get a thin purée.
6. After the potatoes have fried for 10 minutes and are lightly browned, add the paprika and cumin, season with sea salt and black pepper, and mix. Add the purée and just enough water to barely cover the ingredients.
7. Raise the heat to high and stir until well mixed. When it boils, cover the pan, lower to low-medium heat and gently shake the pan now and then to thicken the sauce.
8. Simmer for 10 to 15 minutes, until the potatoes are cooked through (a toothpick should pierce them easily). If they need more time, keep simmering, then remove from the heat.
9. Serve the potatoes in dishes, garnished with halved hard-boiled eggs and chopped parsley, warm or at room temperature.

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

More recipes with

GarlicEggPotatoBreadAlmondBaguette