Patatas a la importancia con queso manchego
Spain on a Fork · ♥ 1.3K likes · 16.1K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 90 ml extra virgin olive oil
Heat a large fry pan over medium heat with the extra virgin olive oil.
- 45 g all-purpose flour
- sea salt
- black pepper
- 2 whole eggs
Mix the flour with sea salt and black pepper in a shallow bowl. Whisk the eggs with sea salt and black pepper in a second shallow bowl.
Fry in the hot oil in a single layer, in batches, 3 minutes per side, just to a light golden crust; drain on paper towels.
- 1 whole onion
In the same pan and heat, saute the onion and garlic, stirring continuously so they do not brown, 2 to 3 minutes until slightly translucent.
- 4 cloves garlic
- 9 g all-purpose flour
- 1¼ g sweet smoked Spanish paprika
- 120 ml dry white wine
- 0.17 g saffron threads
- sea salt
- black pepper
Stir in the flour and smoked paprika, then add the white wine, saffron and a little sea salt and black pepper; cook 2 to 3 minutes to a paste-like texture with the alcohol cooked off.
- 600 ml vegetable broth
Return the potatoes in a flat layer and add vegetable broth to barely cover. Turn to high and shake the pan gently.
Once boiling, cover and simmer on low-medium for 20 to 25 minutes, shaking the pan now and then to thicken the sauce, until the potatoes are cooked through; test with a toothpick.
- Manchego cheese
- parsley
Off the heat, top with grated Manchego and chopped parsley.