Patatas a la importancia – battered potato slices in saffron sauce

Ingredients for 4 portions

• 1 kgPotato, in 1 cm slices
• to tasteSalt
• 5 tbspPlain flour, for coating
• 3Eggs
• 4 tbspOlive oil, for frying
• 1Yellow onion, finely chopped
• 3 clovesGarlic, finely chopped
• 3 tbspParsley, chopped
• 2 tbspOlive oil, for the sauce
• 1 tbspPlain flour, for the sauce
• 100 mlWhite wine
• 700 mlVegetable stock, hot
• 1 gSaffron

On the side

• 200 gBread

Method

1. Peel the potatoes and cut them into 1 cm slices. Season with salt.
2. Finely chop the onion and garlic, and chop the parsley.
3. Heat plenty of olive oil, about 2 cm deep, in a deep frying pan over a medium-high heat. Put the flour on a plate and beat the eggs in a shallow bowl.
4. Coat the potato slices first in flour, then in egg, and fry them in batches for 2–3 minutes a side until golden. They don't need to be cooked through. Drain on kitchen paper.
5. Heat the oil for the sauce in a wide casserole and gently fry the onion and garlic over a low heat for 8 minutes, until soft.
6. Sprinkle in the flour for the sauce and stir for 1 minute. Pour in the wine and let it bubble for 2 minutes.
7. Pour in the hot stock, crumble in the saffron and add the parsley. Stir and bring to the boil.
8. Lay the potato slices in the casserole so they are almost covered by the sauce. Simmer over a low heat for 20 minutes, shaking the pan now and then, until the potatoes are tender and the sauce has thickened. Season with salt to taste.
9. Leave to rest for 5 minutes and serve with bread.

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