The ULTIMATE Spanish Potatoes | Patatas a la Importancia con Manchego

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Cut the potatoes, skins on, into 1 cm (3/8 inch) rounds. Put the 1/3 cup flour in a shallow bowl and the eggs in another; season both with sea salt and black pepper. Coat each potato slice first in the flour, then in the egg.
3. Fry the potato slices in a single layer, in batches so the pan is not crowded, for 3 minutes per side. They do not need to be fully cooked. Drain each batch on paper towels and set aside.
4. In the same pan over the same heat, cook the chopped onion and garlic, stirring constantly, for 2 to 3 minutes.
5. Add the 1 tbsp flour and the smoked paprika and stir until well mixed. Add the white wine and saffron, season with sea salt and black pepper, and stir constantly for about 2 minutes, until it forms a paste.
6. Return the potatoes to the pan in a flat layer (stacking is fine). Add the broth, raise the heat to high and gently shake the pan.
7. Once it boils, cover the pan and lower to low-medium heat. Cook for 20 to 25 minutes, until the potatoes are just cooked through, shaking the pan gently now and then to thicken the broth.
8. Remove from the heat, top with the grated Manchego and chopped parsley, and serve warm or at room temperature.

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

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